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     Fried Whiting Fillets with Tuna Crostini Header

              Fried Whiting Fillets with Tuna Crostini
   Fried Whiting Fillets with Tuna Crostini Photo
Category: Fish
Servings: 8 - 10
Total time: 1 hr 30 min
Level: Intermediate
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A truly festive platter with flavorful, crispy whiting and a creamy, fresh   tuna starter. An authentic Italian recipe from our kitchen to yours.         Buon Appetito!

Ingredients for the Tuna Crostini

- 1 fresh baguette

- 1 can (5 ounces) albacore tuna packed in olive oil or water

- 1 teaspoon capers, chopped

- ½ cup mayonnaise

- 2 teaspoons minced onion

- ½ teaspoon minced garlic

- 2 teaspoons minced celery

- 1 teaspoon chopped green olives (optional)

- ½ teaspoon lemon juice

- 1 ripe tomato, sliced

Ingredients for the Fried Whiting Fillets

- 2 pounds butterflied whiting fillets

- 2 teaspoons grated lemon zest (approximately 1 whole lemon)

- 1/8 teaspoon nutmeg

- 4 – 5 large egg whites

- 2 cups bread crumbs

- Canola oil for frying

- Lemon wedges

- Salt  

Directions for the Tuna Crostini

1.  Preheat your oven to 350 degrees.

2.  Slice your baguette into ½ to 1 inch thick slices. Arrange the slices on a baking sheet or jelly roll pan and set aside.

3.  Open the can of tuna and drain off any excess liquid. Place the drained tuna into a mixing bowl and with a fork, break up the chunks of tuna.




4.  Add the mayonnaise, onion, garlic, celery, capers, green olives and lemon juice to the mixing bowl and mix all ingredients thoroughly.

5.  Place your baking sheet of bread into the oven and bake until the bread toasts to a light golden brown (6 – 8 minutes). Flip your slices of bread ½ way through baking to ensure both sides toast evenly. Be attentive to ensure the bread does not burn. Remove your toasted crostini from the oven and let them to cool for 8 – 10 minutes.

6.  Place a spoonful of the tuna mixture on each slice of bread and top with a slice of tomato.

7.  Set aside or in the refrigerator.

Directions for the Fried Whiting Fillets

1.  Rinse the fish fillets thoroughly under cool water. As fillets are rinsed, place them between a layer of paper towels to remove excess water.

2.  While waiting for the fillets to dry, in a large mixing bowl add the egg whites, nutmeg, and lemon zest. Whisk thoroughly for 1 – 2 minutes or until all ingredients are mixed well.

3.  Discard the paper towels from the fillets. Sprinkle salt lightly over each fish fillet.

4.  Pour bread crumbs into a large dish.

5.  Dip a few of the fillets into the egg white mixture at a time (1 – 2 fillets at a time) and then place each fish fillet into the bread crumbs. If you have space in your dish, you can put more than 1 piece of fish into the bread crumbs at a time.

6.  Cover all parts of the fillet with bread crumbs, making sure to press the bread crumbs into the fish so they stick well.

7.  Once thoroughly covered, remove the fillets from the bread crumbs and place on a tray in preparation for frying.

8.  Continue this process until all fillets are breaded. Add more bread crumbs to your dish as needed.

9.  In a large skillet or pot for frying, add canola oil. Make sure to leave at least 1 inch between the oil and the rim of the skillet. If using a large pot for frying, do not fill more than 1/3 of the pot with oil. Heat the oil over medium-high heat to 350 degrees. Hot oil is dangerous, highly flammable and can cause serious burns if it gets on your skin. Be very attentive at all times when working with and around hot oil.

10.  When the oil reaches the correct temperature, place 2 – 3 fillets into the hot oil and fry each fillet thoroughly on both sides until the bread crumbs are golden brown, 3 – 5 minutes. Be careful not to overcrowd the pan or the fillets won’t fry evenly. Please be attentive and vigilant when working with and around the hot oil so as not to burn yourself while cooking.

11.  When the fillets are golden brown, remove them from the oil and place on paper towels to drain any excess oil.

12.  Using a spatula or fine, slotted spoon remove as much of the loose bread crumbs that remain in the hot frying oil as possible and discard them. These breadcrumbs will continue to cook in the oil and eventually burn, leaving a bad aftertaste in the oil and subsequently on your fish fillets. The cleaner you keep the oil during frying, the better all of your fillets will taste.

13.  Repeat steps 10 – 12 until all fillets are fried.

14.  Plate the fillets and the tuna crostini. Serve immediately with lemon wedges.