Blog By Catch: I was visiting my parents in Chatham last Thursday, and I got to talking to one of their friends, an old-timer and fisherman named Tony. I was telling him about our CSF, and how one of the fish being offered was whiting. He literally smacked his lips together and said “Mmmm, mmmm, mmmm! Get a pen and paper.” Since he is elderly and has earned the right to bark out orders, I quickly complied. Lucky for us I did. Tony proceeded to give me his Nonie’s recipe for whiting. The only thing he asked is that while we are enjoying this whiting recipe, we must have a glass of wine and think fondly of him. I did just that on Friday night after I prepared my whiting using Nonie’s recipe.
Nonie’s Whiting Recipe:
3 cloves garlic, chopped
1/2 bunch Italian or curly parsley, chopped
1 c. rough chopped Italian tomatoes (fresh or from can)
4 whiting, cleaned, heads and tails removed, scaled
1 c. clam juice
Salt and Pepper
1/2 pound linguini
Fresh parmesan to grate
Remove the scales from the whiting under cool water using the back of a butter knife. The scales are small and delicate, so this is pretty easy.
Bring a pot to boil for your linguini.
Meanwhile, heat a frying pan at medium high and put in a good slug of olive oil. Add the garlic and parsley and just when the garlic becomes fragrant, add the tomatoes. Give a stir, then place the whiting side by side in the pan and cover. Bring heat down to medium low, and turn fish after 5 minutes. They will release a lot of liquid, but you will still want to add the clam juice. After a few more minutes, the fish should begin to flake off the bone.
Remove the whiting from the pan, and using the back of a knife, peel off the skin. Remove the bone from each fish and flake the fish back into the pan.
Drain the linguini when al dente and toss in with the fish and garlic mixture. Add a bit more chopped parsley if you’d like, salt and pepper to taste, and plenty freshly grated parm. Make sure to enjoy that glass of wine and toast Tony.
After totally enjoying this recipe, my husband and I agreed that whiting would be a perfect addition to bouillabaisse. Its texture is right, and it really takes to tomato.
Submitted by Kathleen Wright