How to make
Clean the fish from the head and entrails. You do not need to remove the bone, so that they stay whole during frying and for a better and more aesthetic appearance. When you consume them, you will see that in any case, the bone separates incredibly easily almost on its own and does not leave unwanted unpleasant small bones.
Rub the cleaned, washed and dried fish with tarragon, lemon juice and salt and leave them for 30 minutes in the refrigerator.
Mix the flour with the dried garlic and pour it over the fish instead of rolling it one by one. Stir well by hand, so that a a nice layer of flour sticks to them and is absorbed where the fish are moistened with lemon. This will add an incredible crunchiness and an interesting texture to them - soft and tender meat on the inside and a crispy crust on the outside.
Heat the oil over medium to low heat and fry the fish until they aquire a nice golden color.
Take them out and place them onto kitchen paper to remove and absorb excess fat.
Serve the fried fish with lemon slices.
The perfect beer company!
The fried whiting with a crispy crust is ready.
