• Becoming a member is completely free!

    • Join the community and start contributing to a large source of sea angling information.
    • Become an active member and you can enter member exclusive competitions.

    REGISTER FOR FREE HERE

South East Plenty of fish from the Swale

Jimmyfloydreturns

Jimmyfloydreturns

Well-known member
Joined
Oct 4, 2020
Messages
582
Reaction score
4,246
Points
93
Evening all,

I’ve been desperate to get out for a Chuck or two but a combination of 60+hr weeks at work and lockdown has meant I’ve not been able to fish for weeks and weeks.

I managed to set aside some time this morning. Didn’t think it was on driving 70 minutes all the way to my usual spot (Dungeness) so chose to fish very local in the Swale just a 20 minute walk from home. I’ve tried here a few times but not done well but today I really enjoyed!

Bait was some frozen blacks and a fresh mackerel from Tesco. Got there a few hours before high and chucked out a pulley dropper with a nice wrap of belly section. Within a few minutes my light rod was bouncing about and first landed.

5F2AE943-862E-4169-ADE0-8760997338CF.jpeg

Yes just a dogfish but I didn’t know they were around in the estuary so I was happy!

Then the whiting came on the feed with the bigger fish coming to the mackerel bait.

64D18EA9-DCE9-4A0A-8A02-915AE55BA89B.jpeg
Loads more whiting followed along with a couple more dogfish. No bass, maybe a little late in the year but I’m over the moon that my local marks can produce fish and will carry on going. Plenty of fresh fish for dinner tomorrow.

90A28417-5E90-4339-8F54-473891010148.jpeg

I might do a thread on how I cook whiting as it proved popular when I posted it on the downgraded WSF site.

Cheers,

Robert
 
Nice report and great pics. I'll look forward to the 'how to cook' thread as I always just chuck them in a bit of oil.
 
Don’t know if he’s on here but it was GSPseafishings video that convinced me to have a crack in the Swale. If you’re reading this cheers!

 
Right chaps as there’s no cook your catch sub forum (yet) here’s how easy it is to cook whiting. They don’t even need to be that big, 3 or 4 30cm whiting should be enough for two!

Ingredients

- Whiting, or any white fish really
- About a cup of plain flour
- 1 egg
- Oil for frying
- Breadcrumbs (not fresh! I used panko today but the fine cheapo ones from coop or wherever are just as good)

03EBAB51-465D-42B1-8196-66DBE01E9316.jpeg

Steps


Start by filleting your whiting. You can tit around pin boning but I just cut off the belly sections and save for bait.

24DAFE36-4304-4F7C-B6B0-DE2B60AD1FEA.jpeg

Season the fillets with a nice amount of salt and pepper and then cover in flour and coat evenly.

Whisk the egg in a bowl and get your breadcrumbs on a plate.

Get 5mm of oil in a pan to medium high heat.

C7DD68C7-38B7-4029-AFEF-84FCABBF5725.jpeg

Tap the excess flour off, dip thoroughly in the egg and then into the breadcrumbs making sure you get an even coat. Then into the oil for about sixty seconds each side, they really don’t need long! Don’t overcrowd the pan either as it will reduce the heat and cause the oil to be soaked up.


Cook in batches and drain on kitchen towel whilst you do the rest.



4ABAF2C3-E8E9-4465-9B3D-EB30E1740053.jpeg

78FF4A0E-074F-45FF-BC14-3B95EBABF9F6.jpeg

Eaten piping hot with a splash of lemon is about as good as it gets!

However tonight I wacked them in wraps with plenty of Mayo and sweet chilli and they were bloody great.

7FF20410-B6B1-467B-8CB3-33AD9E0A7A2C.jpeg

So if you always chuck back your whiting try keeping a few - I’m sure you’ll be pleasantly surprised :D

Cheers,

Robert
 
Jimmyfloydreturns said:
Evening all,

I’ve been desperate to get out for a Chuck or two but a combination of 60+hr weeks at work and lockdown has meant I’ve not been able to fish for weeks and weeks.

I managed to set aside some time this morning. Didn’t think it was on driving 70 minutes all the way to my usual spot (Dungeness) so chose to fish very local in the Swale just a 20 minute walk from home. I’ve tried here a few times but not done well but today I really enjoyed!

Bait was some frozen blacks and a fresh mackerel from Tesco. Got there a few hours before high and chucked out a pulley dropper with a nice wrap of belly section. Within a few minutes my light rod was bouncing about and first landed.

View attachment 1844

Yes just a dogfish but I didn’t know they were around in the estuary so I was happy!

Then the whiting came on the feed with the bigger fish coming to the mackerel bait.

View attachment 1848
Loads more whiting followed along with a couple more dogfish. No bass, maybe a little late in the year but I’m over the moon that my local marks can produce fish and will carry on going. Plenty of fresh fish for dinner tomorrow.

View attachment 1853

I might do a thread on how I cook whiting as it proved popular when I posted it on the downgraded WSF site.

Cheers,

Robert
Click to expand...
Great catch report Rob - good photos. The Whiting look superb - a cooking lesson would be good! ??
 
Jimmyfloydreturns said:
Right chaps as there’s no cook your catch sub forum (yet) here’s how easy it is to cook whiting. They don’t even need to be that big, 3 or 4 30cm whiting should be enough for two!

Ingredients

- Whiting, or any white fish really
- About a cup of plain flour
- 1 egg
- Oil for frying
- Breadcrumbs (not fresh! I used panko today but the fine cheapo ones from coop or wherever are just as good)

View attachment 1929

Steps


Start by filleting your whiting. You can tit around pin boning but I just cut off the belly sections and save for bait.

View attachment 1930

Season the fillets with a nice amount of salt and pepper and then cover in flour and coat evenly.

Whisk the egg in a bowl and get your breadcrumbs on a plate.

Get 5mm of oil in a pan to medium high heat.

View attachment 1931

Tap the excess flour off, dip thoroughly in the egg and then into the breadcrumbs making sure you get an even coat. Then into the oil for about sixty seconds each side, they really don’t need long! Don’t overcrowd the pan either as it will reduce the heat and cause the oil to be soaked up.


Cook in batches and drain on kitchen towel whilst you do the rest.



View attachment 1932

View attachment 1933

Eaten piping hot with a splash of lemon is about as good as it gets!

However tonight I wacked them in wraps with plenty of Mayo and sweet chilli and they were bloody great.

View attachment 1934

So if you always chuck back your whiting try keeping a few - I’m sure you’ll be pleasantly surprised :D

Cheers,

Robert
Click to expand...
I replied to your original catch report before I realised you had done the 'cooking' bit further down! Looks delicious!

That's about the same as I do my white fish. Must admit with not being able to get out & catch much anything this year, I've developed a love affair with frozen Basa from the supermarket, cooked in a smilar way with a few minor differences. I don't usually bother with the flour first, and somebody in Florida convinced me to try his trick with using Mayo with a dash of water instead of beaten egg. Works great.
Also, Morrisons do a nice Lemon & Black pepper tub of crumb, but the lemon is a bit overpowering so I mix it 50/50 with plain crumb. Comes out looking like your Whiting - something close to pure food porn!! ?? ?? ??
 
Jimmyfloydreturns said:
Right chaps as there’s no cook your catch sub forum (yet) here’s how easy it is to cook whiting. They don’t even need to be that big, 3 or 4 30cm whiting should be enough for two!

Ingredients

- Whiting, or any white fish really
- About a cup of plain flour
- 1 egg
- Oil for frying
- Breadcrumbs (not fresh! I used panko today but the fine cheapo ones from coop or wherever are just as good)

View attachment 1929

Steps


Start by filleting your whiting. You can tit around pin boning but I just cut off the belly sections and save for bait.

View attachment 1930

Season the fillets with a nice amount of salt and pepper and then cover in flour and coat evenly.

Whisk the egg in a bowl and get your breadcrumbs on a plate.

Get 5mm of oil in a pan to medium high heat.

View attachment 1931

Tap the excess flour off, dip thoroughly in the egg and then into the breadcrumbs making sure you get an even coat. Then into the oil for about sixty seconds each side, they really don’t need long! Don’t overcrowd the pan either as it will reduce the heat and cause the oil to be soaked up.


Cook in batches and drain on kitchen towel whilst you do the rest.



View attachment 1932

View attachment 1933

Eaten piping hot with a splash of lemon is about as good as it gets!

However tonight I wacked them in wraps with plenty of Mayo and sweet chilli and they were bloody great.

View attachment 1934

So if you always chuck back your whiting try keeping a few - I’m sure you’ll be pleasantly surprised :D

Cheers,

Robert
Click to expand...
So when does your TV show go on air, think you should call it Floyd's fishy fancies.
Excellent bud.
Tight lines.
 
Jimmyfloydreturns said:
Right chaps as there’s no cook your catch sub forum (yet) here’s how easy it is to cook whiting. They don’t even need to be that big, 3 or 4 30cm whiting should be enough for two!

Ingredients

- Whiting, or any white fish really
- About a cup of plain flour
- 1 egg
- Oil for frying
- Breadcrumbs (not fresh! I used panko today but the fine cheapo ones from coop or wherever are just as good)

View attachment 1929

Steps


Start by filleting your whiting. You can tit around pin boning but I just cut off the belly sections and save for bait.

View attachment 1930

Season the fillets with a nice amount of salt and pepper and then cover in flour and coat evenly.

Whisk the egg in a bowl and get your breadcrumbs on a plate.

Get 5mm of oil in a pan to medium high heat.

View attachment 1931

Tap the excess flour off, dip thoroughly in the egg and then into the breadcrumbs making sure you get an even coat. Then into the oil for about sixty seconds each side, they really don’t need long! Don’t overcrowd the pan either as it will reduce the heat and cause the oil to be soaked up.


Cook in batches and drain on kitchen towel whilst you do the rest.



View attachment 1932

View attachment 1933

Eaten piping hot with a splash of lemon is about as good as it gets!

However tonight I wacked them in wraps with plenty of Mayo and sweet chilli and they were bloody great.

View attachment 1934

So if you always chuck back your whiting try keeping a few - I’m sure you’ll be pleasantly surprised :D

Cheers,

Robert
Click to expand...
Excellent looks lovely (y)
 
Trampster said:
I replied to your original catch report before I realised you had done the 'cooking' bit further down! Looks delicious!

That's about the same as I do my white fish. Must admit with not being able to get out & catch much anything this year, I've developed a love affair with frozen Basa from the supermarket, cooked in a smilar way with a few minor differences. I don't usually bother with the flour first, and somebody in Florida convinced me to try his trick with using Mayo with a dash of water instead of beaten egg. Works great.
Also, Morrisons do a nice Lemon & Black pepper tub of crumb, but the lemon is a bit overpowering so I mix it 50/50 with plain crumb. Comes out looking like your Whiting - something close to pure food porn!! ?? ?? ??
Click to expand...

Will try the Mayo idea, cheers!
 
Jimmyfloydreturns said:
Don’t know if he’s on here but it was GSPseafishings video that convinced me to have a crack in the Swale. If you’re reading this cheers!

Click to expand...
Many thanks man! And thanks for the message. Didn't know about this site but looks really good. I'm glad my vid has helped
 
Looks great. Must have another go for the cod and remember to bring some whiting home unless of course I actually catch one.
 
Back
Top