Skip to content

Fish, Northern, Eastern and Western France

Angry whiting with steamed potatoes

Angry whiting is a whole breaded and fried fish, its tail tucked into its own mouth, served with steamed potatoes and homemade tartar sauce. It serves 4, takes 40 minutes, costs about €3.50 per person, and sits at medium difficulty. The key to success is pressing the breadcrumbs firmly and keeping the oil hot enough to stay crisp.

Tonight, whiting is putting on a show, whole, breaded and fried, tail in its mouth, which is exactly why it looks so angry.

Angry whiting with steamed potatoes
Total time
40 min
Difficulty
Medium
Cost per person
€3.50
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Under the golden, crackling crust, the whiting stays soft and delicate, with no bones to worry about. The homemade tartar sauce, with its finely chopped gherkins and capers, brings the tangy kick that wakes up the whole plate. Simple, fluffy steamed potatoes let the fish and its crust take center stage.

This is a dish to make on an evening when you have a bit of time, or on a Sunday with the family, since its curled shape always makes kids laugh when they see the fish biting its own tail. At Mon Chou, we love this kind of recipe that gets everyone smiling at the table before they even take a bite.

The ingredients

4 people

Fish counter

  • Whole gutted and boned whiting 4

Pantry

  • Flouroften in the pantry 60 g
  • Breadcrumbsoften in the pantry 100 g
  • Frying oiloften in the pantry 50 cl
  • Gherkins 4
  • Capers 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Mayonnaise 4 tbsp

Fruits and vegetables

  • Lemon 1
  • Potatoes 1 kg

Allergens Fish, Gluten, Eggs, Mustard

The step by step recipe

  1. Steam the peeled potatoes until tender. 20 min

    Keep them warm while you fry the fish.

  2. Make the tartar sauce by mixing the mayonnaise with the chopped gherkins and capers and a little lemon.

    Chop the gherkins and capers very finely for a smooth sauce.

  3. Curve each whiting, tuck the tail into its mouth with a wooden toothpick, then season with salt and pepper.

    Ask your fishmonger to prepare them, since this takes a bit of know how.

  4. Coat each fish in flour, then beaten egg, then breadcrumbs.

    Press the breadcrumbs firmly with your palm so they stick well.

  5. Fry the whiting in hot oil until golden, drain on paper towels, and serve with the tartar sauce. 6 min

    Fry two at a time so the oil doesn't cool down.

Our tips to get it right

  • Pat the whiting dry with paper towels before flouring them, otherwise the breading slides off in the hot oil.
  • Keep one hand dry for the flour and breadcrumbs and one hand wet for the egg, so your fingers don't turn into a sticky dough ball.
  • Test the oil temperature with a small piece of bread, it should turn golden in under a minute before you add the fish.

The variations

  • Swap the whiting for hake or whole sole if your fishmonger doesn't have whiting that day.
  • For a quicker version, bread the fish the night before and keep it chilled, so all that's left to do is fry it the next evening.
  • For kids who aren't fans of tartar sauce, serve a simple dab of mayonnaise or a squeeze of lemon instead.

What to serve it with

  • A simply dressed green salad
  • A glass of homemade lemonade
  • Fresh lemon wedges

Storage

Breaded whiting keeps for 1 day in the fridge in a sealed container, though it loses its crunch. Tartar sauce keeps for 2 days chilled. Reheat the fish in the oven for a few minutes to bring back some crispness, and skip the microwave since it softens the breading.

Questions about this dish

Why does angry whiting have its tail in its mouth?

It's a traditional presentation where the fish's tail is tucked into its own mouth before frying. This gives it that curled shape and grumpy look that always gets a smile at the table.

Can you ask the fishmonger to prepare the whiting?

Yes, it's actually recommended, since curving the fish and tucking the tail into its mouth takes a bit of practice. Your fishmonger knows the trick and can also gut and bone the whiting for you.

Can you make the tartar sauce ahead of time?

Yes, you can make it the day before and keep it in a sealed container in the fridge. The flavor actually improves as the lemon and capers have time to infuse the mayonnaise.

Can you bake the whiting instead of frying it?

You can, but the breading will be less golden and crispy than when fried. Drizzle a little oil over the fish before baking to help it crisp up.

How long does it take to make an angry whiting with steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an angry whiting with steamed potatoes?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an angry whiting with steamed potatoes cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs, mustard. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Egg recipes

See all