Pack details
- 2 whiting fillets per pack, skin on, pin-boned
- Mild sweet flavour and delicate texture — a chippy classic
- Frozen to preserve freshness
How to cook
- Pan-fry: dust in seasoned flour, fry in butter skin-side down for 3–4 minutes, flip for 1–2 minutes
- Bread and shallow-fry: dip in egg, coat in breadcrumbs, fry 3 minutes a side until golden
- Beer-batter and deep-fry at 180°C for 5–6 minutes — brilliant fish and chips
- Bake at 200°C in foil with lemon, parsley and butter for 12–15 minutes
Sourcing and delivery
- Caught in cold North Atlantic waters
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
