This method of cooking small whole fish is as old as time. Dusted in flour, drizzled in oil and quickly cooked on the barbecue, they make for the perfect antipasto, starter or side.
I was given this cooking lesson by a good friend of mine recently. We have used several locally caught Whiting and served them with some dill, cracked peppercorns, Jamie Oliver’s Egg Mayonnaise and lemon wedges.
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