Deep Fried Whiting Recipes

Steps:

• 1. If possible, buy your whiting fresh from the seafood market and have them fillet the fish. I wash the whiting quickly in vinegar, than rinse with cold water and pat dry. Place whiting in a flat container and sprinkle with pepper and a little salt. Set aside in fridge while you make the breading.
• 2. In a large mixing bowl, combine the corn meal, flour, black pepper, cayenne pepper, salt and garlic powder.
• 3. Heat a large skillet with oil on the stove. Make sure the oil is at high temp but not smoking.
• 4. Take the whiting fillets and dredge them in the flour one at a time and shake off excess. Place the whiting in the skillet. Cook each side until golden brown (about 5 minutes each side). Fish will "float" when done. Drain on paper towel.
• 5. You can also throw in some scallops or shrimp(pictured with the fish) following the same directions for the whiting. Enjoy delicious fried whiting!

Steps:

• Mix the cornmeal, flour, salt, paprika, and pepper together in a shallow dish or plastic container. Pour the milk into another dish. Dip the fillets into the milk, then into the cornmeal mixture, coating them well and shaking off any excess.
• Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with the remaining butter and fillets. Serve immediately, with tartar sauce and lemon wedges.

Steps:

• Clean and fillet fish. Remove heads and tails. In bowl, mix 3/4 cup oil, lemon juice, garlic, parsley, salt and pepper. Dredge fish in flour. In large saute pan, heat remaining oil. Saute fish until golden brown. Remove and pour lemon mixture over and cover. Let sit for 5 minutes and serve.

Steps:

• In shallow dish mix panko bread crumbs and seasonings together. In other shallow dish whisk eggs and Crystal hot sauce. Dip fish in eggs turning fish over and over 3 times. Then dip fish in panko bread crumbs turning twice and patting the bread crumbs into each fillet. Sit on a plate. Once all fish are breaded cover with plastic wrap and place in refrigerator for 15 minutes.
• Heat oil/butter over high heat until bubbling (approx 1 1/2 - 2 minutes). Add half the fillets and turn to medium high heat. Cook fish 3 1/2 - 4 minutes per side making sure it turns a nice golden brown color.
• Remove from pan and place on paper towel covered plate to drain. Serve with condiment of your choice. We prefer my Sweet Dilly Tartar Sauce recipe # 516674.