Tag Archives: Fried Whiting

Learn Genuine and Elegant Sicilian American Home Cooking with Sister Felicia

My dear friend Felicia is opening her heart and home to all who are interested in experiencing a traditional Sicilian dinner and in learning the culinary secrets of Sicilian-American home cooking.

The first class is Wednesday, September 12th at 6:30. Sister Felicia will cook while guiding you through each recipe of the multiple course sit-down dinner. Help with food preparations will be welcome and are integral to the experience. Genuine and elegant family favorite recipes made from the freshest local seafood and regional ingredients may include homemade pasta, homemade sausage, braciola, arancini rice balls, Sunday zuggo, chicken and beef spiedini, and much, much more. Requests are welcome.

Join Felcia and her family in what promises to be a joyous evening full of delectable flavors straight from the heart of a woman who cooks with love and pure passion for the elegant dishes of her Sicilian heritage.

For reservations and more information email sistafeliciaskitchen@gmail.com

Fried Whiting (Merluzzi) Felicia prepares fresh fried merluzzi for her traditional St. Joseph’s feast. The fish is simply out of this world–melt-in-your-mouth sweetness. 
Lobster simmering with white wine and fresh herbs
Orange and fennel salad
Bracciolini
To see dozens of Felicia’s recipes, photos, and videos, use the GMG search box.
All photos courtesy Good Morning Gloucester, Joey Ciaramitaro, Felicia Ciaramitaro

Cooking Fried Whiting With Sista Felicia Video at The Taste of The Times

Click here to view the video at the Gloucester Times Website

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Deb Clarke just asked me how Felicia seasons her fried whiting.  I answered her on Twitter but not sure if she ever got it.  In any case here you can see exactly how it is done.  Fried Whiting is my very favorite fish to eat.  I could sit down with a pile of salted fried whiting and a couple of cold beers and have an incredible feast.  The pure white flesh of the whiting is the tastiest fish ever.  You eat it like corn on the cob and the meat falls away from the bone easily.   In my opinion the most underutilized species we have today.  It also make an incredible soup.

Here are some pictures from a couple of weeks ago at Felicia’s house-

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