Fried Whiting Fish Recipes

Steps:

• Rinse the whiting. Drain but do not pat dry.
• Heat the oil in a deep fryer to 375 degrees.
• Season the flour with salt and pepper. Put the whiting in the flour, and stir so that each piece is liberally coated. Shake off excess flour. Drop a third of the whiting into the oil, and cook about 5 minutes, until the fish is crisp. Drain on paper towels.
• Repeat with the remaining whiting.
• Serve with lemon wedges or lemon halves.

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:

• 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.