Post by eccles on Jan 24, 2012 19:52:56 GMT
You will need up to half a dozen decent size whiting for this and they should be gutted as soon as possible. Also let them rest in the fridge for at least 24 hours as this improves the flavour. Fillet them with a sharpened fillet knife (yes this is what a fillet knife is really for not cutting up bait like you have been doing for the last ten years) and leave the skin on. The skin is perfectly edible, does not need scaling and adds to the flavour. Chop the fillets into to suitable size pieces put into pie dish add a few chopped mushrooms some chopped parsely a couple pinches of salt and some milk and butter. Cover with a layer of mash (a la shepherd's pie) and bake for 35 minutes at 160 degrees. If the top does not look crisp enough, bung the temperature up to 200 for about ten minutes 'til it looks good to you. SCRUMMY.