i usually use the smaller winter whiting (aka trumpeter whiting) but larger sand whiting will also suffice as will just about any fish but then you must adjust the cooking time.

first catch clean and fillet your whiting.   drop whiting fillets into milk (you can use egg, flour and herbs like parsley, but i dont usually bother any more)  drop them into the breadcrumbs, we make our own out of the left over crusts.  heap breadcrumbs over them and press them down.   place on baking paper on a tray, spray with olive oil spray and bake in oven at 200 degs for 7 minutes each side spraying again when you turn them.   delicious and easy, lovely served with an egg and toast for breakfast.   if you dont have an oven - just fry in a little olive oil.  the grandkids call them "poppies famous fish fingers"....  gottta love it...

-- Edited by petengail on Sunday 25th of July 2010 04:29:41 PM

I like the ' first catch clean and fillet ' That would taste good with white fish from the shop too. I've never been fishing it's on my to try list....hehehe