What are you whiting for?

One of my favourite fish is Australian whiting. With its white flesh, delicate flavour and succulent texture, it’s a real crowd-pleaser. Whiting is also abundant off our shores and is considered a better choice by seafood sustainability experts. This means it’s a great pick for spring specials – or even as a regular fixture on up-and-coming summer menus!

Some of the best whiting is caught off the coast of New South Wales, Queensland and (to a lesser extent) Western Australia. The fishers are strictly controlled as to how much they’re allowed to catch by the state fishing authorities. Caught either in traditional Danish seine nets or using the otter-trawl method, once on board, they are handled quickly and humanely – ending up in freezing brine in a matter of minutes and snap frozen to -40 °C in around 30 minutes. This rapid chilling and freezing ensures the quality of both the taste and texture.

When landed, the super quality whiting is further processed into fillets with the rib bones removed; they are then ready for value-adding. Whiting are not big fish and the delicate fillets can be served many different ways.

For the value-added products, to keep all that flavour and succulence, the fillets are given a coating. It could be a cloak of crumbs or a crisp blanket of fine tempura with just a hint of lemon. These coatings don’t just look and taste good; they help preserve the quality of the fish.

One of my favourite ways of eating whiting is fried. And the ultimate classic whiting dish has to be fish and chips. There’s something incredibly satisfying about pairing crispy fillets with fat golden fries, perhaps a side of mushy peas for a touch of old blighty, and a splash of malt vinegar and a generous dollop of tartare sauce.

Fried whiting offers cooks more versatility than just fish and chips. When something heartier is called for, a Po’ Boy sandwich is a fantastic choice. Load the hot, crispy fillets onto a crusty baguette with lettuce, tomato, pickles and a generous smear of remoulade sauce. With a mixture of textures and temperatures, these rolls are really satisfying.

If your patrons enjoy bold flavours, slather the fillets with spicy aioli or sriracha sauce and serve them on a toasted bun with pickles and a slice of tomato. This spicy fish sandwich offers a kick that will satisfy those craving a bit more heat.

For a bit of crunch and zing, serve the golden fried fillets over a bed of Asian slaw with sesame-ginger dressing and perhaps a splash of fish sauce.

Transform a classic Caesar salad by topping with crumbed fillets. The crispy texture of the fillets complements the crunch of the lettuce and croutons. The umami of the parmesan highlights the flavour, creating a more substantial salad that stands out from the ordinary.

If a touch of Mediterranean flair is your vibe, gently grill and place the fillets on a bed of mixed greens, cherry tomatoes, cucumber and olives. Drizzle with a lemon-oregano vinaigrette for a healthy, flavourful dish that’s both light and satisfying.

Finally, for a sophisticated touch, arrange the fillets on a plate with mixed greens, roasted beets, goat cheese and a balsamic glaze. This elegant presentation is both refreshing and refined, offering a gourmet experience that is sure to impress.

Whiting fillets are also the right size to serve in a little paper cone as an appetiser. Sprinkle with a little salt and dollop with a nap of tartar sauce and you have a tasty little snack. Simple. Delicious.

Australian whiting is the perfect addition to your menu, whether for spring specials or as a staple for the summer season. So, what are you whiting for?