Kay's Recipes n Stuff: Pan-sauteed Whiting

Welcome to Kay's Recipes n Stuff!

4 whole whitings, about 3/4 pound each, cleaned and heads removed. Leave on tails
Salt
Pepper
1/2 cup flour
1/4 teaspoon paprika
3 tablespoons butter
2 tablespoons vegetable oil
1 lemon
1 tablespoon chopped parsley

Rinse the whitings inside and out, pat dry, and sprinkle with salt and pepper. Mix the flour and paprika, dust the fish with it, and shake off excess. In a large skillet heat 2 tablespoons of butter and the oil until the foam subsides. Add the fish and brown on both sides. Lower the heat and cover, cooking about 12 minutes or until the flesh is opaque around the rib cage. Remove to warm platter. Squeeze half the lemon into the pan, add the remaining butter, and cook 1 minute more, scraping up the bits from the pan. Pour over fish and garnish with parsley and the remaining lemon cut in wedges.
SERVES 4

Kay's Tip: You can substitute ocean pearch or flounder fillets instead of the whiting. Don't forget to brown on both sides. Test the fish with a fork for doneness. It should flake easily.

Roasting Chart

Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done	LAMB, in the center not touching the bone 140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done
POULTRY, chicken, in breast, 170ºF (77ºC) chicken, in the thigh, 185ºF (85ºC) duck, in the thigh, 180ºF (82ºC)	PORK AND VEAL, in the center not touching the bone 160ºF (71ºC)