Pan-fried Whiting with Crispy Bacon and Butter Sauce

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  Pan-fried Whiting with Crispy Bacon and Butter Sauce

 This is a great combination of flavours and textures. 

Pan-fried Whiting with Crispy Bacon and Butter Sauce

Serves 4 


  • 4 whiting fillets, about 175g each, skin on
  • 12 slices of thinly sliced streaky bacon
  • 2 tablesp. olive oil

Butter Sauce 

  • 25g shallots, peeled and very finely chopped
  • 4 tablesp. dry white wine
  • 2 tablesp. water
  • 1 tablesp. cream
  • 125g unsalted butter, diced
  • Salt and freshly-ground pepper
  • Freshly squeezed lemon juice, to taste

To Cook

Grill the bacon until crispy, keep warm.

Place the shallots, white wine and water in a heavy-based pan and bring to boil.  Let it simmer until reduced to a quarter. Add the cream and boil for one minute. Reduce the heat and add in all the butter.  Whisk vigorously until you have a lovely silky sauce - do not let the sauce boil or it will separate.  Remove from the heat, season and keep warm.

Season the whiting with salt and pepper. Heat a frying pan over a medium heat and add 2 tablesp. of olive oil.  Add the fillets skin side down and cook for 3-4 minutes, the skin should be crisp. Turn and cook the other side for 1 minute.

Serving Suggestions

Place the whiting on serving plates, lay the crispy bacon on top and spoon the sauce around the fish.  Lovely served with a salad of watercress and rocket.

Chef’s Tip 

If you prefer you could dice the crispy bacon and toss it through the salad.

Other fish you could use:  Hake, haddock, monkfish.