Breaded whiting and chips with tartare sauce Fish and chips is a classic dish at any time but there is something extra special about preparing it with a fish you caught yourself. Although on this particular occasion I wasn't on the very successful fishing trip to Loch Etive , I was fortunate enough to be gifted a couple of beautiful whiting from the collective spoils when the group returned. As a result, I had this first whiting cleaned, cooked and on the plate approximately four or five hours after it was caught. You can't get much fresher than that... Loch Etive The whiting had been gutted on the boat, immediately after they were caught. This helps keep the flesh in pristine condition for longer. All I had to do therefore was fillet the fish, skin the fillets and get cooking. This fish and chips recipe is what I made with two of the fillets - I'll share what I did with the other two over the next day or so. Freshly caught whiting There are of course several different ways...