Small silvery fish with tender, white, firm flesh, delicately flavoured and low in fat. Whiting is related to cod but is slightly cheaper and less flavoursome. They are a good buy in their own right, however, for certain recipes, especially fish pates and mousse.
Choose the best
Buy the freshest possible fish you can find, as the flesh becomes flaky very quickly and this makes it impossible to fillet. Look for bright white fillets that are soft but not flabby.
Because whiting fillets are small, allow two per serving.
Wrapped in foil in the fridge and use within one or two days of purchase.
Coated in breadcrumbs or batter and fried or flaked in fish cakes. Whiting is also good grilled, fried in butter or poached in wine.
Try hake or seabass.