Sometimes overlooked in favour of cod, their larger and more dominating relative, whiting
offers great value and versatility to chefs. With the larger shoals often heading closer to the
coast during winter, the next few months are often the best time for whiting, which has a delicate flavour, firm flesh and is low in fat.
This month’s seasonal inspiration comes from Head Chef Chris Hobson. Perfectly based at The View Restaurant on the coast in Scarborough, Chris is passionate about celebrating the very best sustainable seafood from British shores. It’s been a big year for Chris with various accolades and rave reviews helping to put the restaurant and his food on Yorkshire’s must-visit map.
Fish Goujons or Fish Cakes
Whiting is a very versatile fish so works brilliantly battered or breadcrumbed. I love to make deep fried goujons with a Whitby brown crab mayo, baked lemon jam, pea shoots and herb oil. I like to serve it with a lemon butter sauce.
Beautifully Baked
Make a tin foil parcel and layer it with fresh herbs, a squeeze of lemon juice, a grating of lemon peel and some good quality Yorkshire sea salt. Put the whiting fillets on top, seal and bake for 10-12 mins at 180oC. Serve with a zesty salad.
Poached in Seaweed Butter
Poached whiting is delicately delicious but for a little extra indulgence and richness, I poach my fillets in seaweed butter. I make it using 100% kelp seaweed, which is milled down and then added to Yorkshire butter, salt and garlic.
Global Fishy Flair
Whiting is also a fantastic fish to flirt with global flavours. I often use it for a seafood coconut curry or Mexican fish tacos with pickled red cabbage, sour cream and chilli sauce.
Flame Grilled
Fresh fish cooked over fire, served with salt and a squeeze of lemon takes some beating. For the best results, use a fish barbecue cage to make turning easy. You can also add herbs or a few lemon slices to the cage to accompany the fish.
Waste Not, Want Not
If you have prepared whiting left over after service, utilise it by making a delicious pâté. The opportunities, combinations and options are endless. I blitz up any leftovers with a little cream cheese, chives, lemon juice and seasoning, then set it in a terrine log. Alongside some toasted sourdough, it makes a great bar snack or starter. Don’t forget to make stock from any fish bones as well.
