Merlan frit en colere (deep-fried whiting)


by: Chef Cracks

This easy fried fish recipe uses Whiting, which I find to be a perfect fish for frying. Not only does it have great flavor, but the bones are easy to remove after cooking, making it less tedious to eat than other fish.


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serves: 4

4 (12-oz/350-g) whiting (cleaned and trimmed)

Canola oil (for deep-frying)

1/2 cup (75 g) all-purpose flour

2 eggs (beaten)

3 1/2 cups (175 g) fresh white breadcrumbs (made from day-old bread)

Salt and freshly ground black pepper


3 tablespoons white wine vinegar

6 black peppercorns (coarsely crushed)

1/2 shallot (minced)

A few tarragon stems (broken into small pieces)

2 plum tomatoes (skinned, seeded, and minced)

2 tablespoons each minced green olives, gherkins, and capers

2 teaspoons each chopped tarragon, flat-leaf parsley, and chives

1/2 cup (100 ml) Mustard Mayonnaise

Nutrition Facts
Merlan frit en colere (deep-fried whiting)

Servings Per Recipe: 4

Amount per Serving

Calories: 612

  • Total Fat: 10.5 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 138.8 mg
  • Sodium: 1378.8 mg
  • Total Carbs: 90.7 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 4 g
  • Protein: 35.1 g

how is this calculated?

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1.  Work under cold running water or over several sheets of newspaper. Grip the fish by its tail and scrape it from the tail toward the head, working against the direction in which the scales lie, using a fish scaler or the blade of a blunt, thick-bladed knife.

2.  Cut away the dorsal, pelvic, and anal fins using a strong pair of kitchen scissors.

3.  Slit open the belly of the fish from the anal fin up to the head and pull out the guts.

4.  With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water.

5.  Preheat the broiler. Slash the skin of the mackerel at 1/2-inch (1-cm) intervals on both sides, from the head all the way down to the tail, taking care not to cut too deeply into the flesh.

6.  For the tomato tartar sauce, put the vinegar, peppercorns, shallot, and tarragon stems into a small pan and boil until the vinegar is reduced to 1 teaspoon. Cool slightly, then strain into a bowl. Mix in the rest of the sauce ingredients with some salt and pepper to taste.

7.  Scale, gut, and trim the whiting. Twist the fish into a circle so that the tail goes into its mouth.

8.  Push a toothpick up through the soft part of its under-mouth, through the tail, and out through the top of the head. Season the fish inside and out with salt and pepper.

9.  Coat the fish well on all sides with flour seasoned with salt and pepper, then tap off the excess.

10.  Dip the floured fish in beaten egg, making sure that it is well covered.

11.  Finally, coat the fish in fresh white breadcrumbs, pressing them on well to make sure that it is covered with a thick, even coating.

12.  Deep-fry the fish, one at a time, at 325°F (160°C) for about 5 minutes until crisp, golden, and cooked through.Serve with the tomato tartar sauce and some chunky fries.

Cooks' note:
Small hake or cod (scrod).

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