Moroccan Fried Whiting Recipes

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MOROCCAN FRIED WHITING FISH



Moroccan Fried Whiting Fish image

Whiting or hake is very popular in Morocco and especially delicious fried. Select smaller fish for the best flavor.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 35m

Yield 6

Number Of Ingredients 7

2 pounds 3 ounces fresh whiting (heads removed and stomach cavities cleaned)
Optional: 2 teaspoons of Moroccan fish spice blend
Dash salt
Dash pepper
1/2 cup flour
1 cup vegetable oil
Optional: lemon wedges

Steps:

  • Gather the ingredients.
  • Wash each fish, checking to be sure the stomach cavities are clean; drain thoroughly.
  • Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. Alternatively, season the fish to taste with a light sprinkling of salt and pepper.
  • Place the seasoned whiting in a colander set in a deep bowl and cover tightly; leave in the fridge until ready to cook. (The fish can be prepped up to this point and then refrigerated for up to a day.)
  • When ready to fry, place the flour on a plate or shallow dish. Lightly coat the fish with the flour, shaking off the excess, and set aside in a single layer on a tray.
  • Pour enough vegetable oil into a frying pan to fully coat the bottom, and heat for 2 to 3 minutes over medium heat.
  • Cook the fish in batches, turning only once, until light to medium golden on both sides. Do not crowd the pan. Add a little more oil if needed. For very small whiting, the frying will only be several minutes on each side. For larger whiting, you might find it takes up to 7 to 8 minutes on each side.
  • Transfer the fish to a plate lined with paper towels to drain.
  • Then transfer the fish to a serving platter. Serve room temperature or warm, with lemon wedges on the side, if desired.

Nutrition Facts : Calories 286 kcal, Carbohydrate 8 g, Cholesterol 24 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, Sodium 63 mg, Sugar 0 g, Fat 25 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

MOROCCAN FRIED WHITING



Moroccan Fried Whiting image

Make and share this Moroccan Fried Whiting recipe from Food.com.

Provided by Scarlett516

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

fresh whiting fish fillets, cleaned
2 teaspoons cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons hot paprika
1 teaspoon sweet paprika
1/2 teaspoon pepper
salt
pepper
1/2 cup flour for coating the fish
vegetable oil (for frying)
lemon wedge (optional)

Steps:

  • Combine the cumin, turmeric, paprikas, and 1/2 tsp pepper in a small bowl.
  • Sprinkle the fish with about 2 tsp of the spice mixture and a little salt if desired. The fish can be covered overnight or cooked immediately.
  • When ready to fry, lightly coat the fish in flour, shake off the excess, and lay in a single layer on a tray.
  • Pour enough oil in a frying pan to coat the bottom and heat over medium heat.
  • Cook the fish in batches, turning only once, until golden brown on both sides.
  • Transfer the fish to a paper towel-lined plate to drain.
  • Serve warm or at room temperature with lemon wedges.

CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP



Crispy Baked Moroccan Chicken Wings with Yogurt Dip image

Ditch the deep fryer in favor of flavor-packed baked chicken wings coated in Moroccan spices and crisped to perfection atop a foil-lined baking sheet from Kelly Senyei of Just a Taste. Dunk the spiced wings in a refreshing herb yogurt dip made with mint, cilantro, lemon juice and honey.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 4

Number Of Ingredients 18

2 ½ pounds chicken wings
1 ½ tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon pepper
Reynolds Wrap® Non Stick Aluminum Foil
1 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 ½ tablespoons honey
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
  • In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
  • Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
  • In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 10.3 g, Cholesterol 70.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 673.9 mg, Sugar 8.7 g

WHITING



Whiting image

Make and share this Whiting recipe from Food.com.

Provided by Jane Gib

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

2 eggs
2 teaspoons baking powder
4 tablespoons flour
whiting fish fillets

Steps:

  • work flour, baking powder and eggs together, (if too thick, add some milk).
  • clean the fish and cut into strips.
  • dip into the flour and then into the batter mixture and fry in very hot oil.
  • serve with any sauce of your choice.

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