This fried whiting fish recipe is coated in a seasoned cornmeal mixture then pan-fried to a crispy, golden brown. The filets are soft and tender with the perfect crunch on the outside!
Why this recipe works
Fried whiting fish is similar to cod in its mild taste, though the texture is more tender and firm as opposed to flakey. Whiting is a lean, healthy choice for a good ole classic fish fry, while simultaneously being a great source of protein and vitamin B12. Plus, it fries up to a beautifully crisp golden brown, what’s better than that?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FISH – You will notice that the skin is still on most whiting filets. Because the filets and the skin are thin, it can be difficult to remove the skin without damaging the meat. With Chef Antoine’s recipe, the skin becomes crispy and delicious. You can use frozen filets if you don’t have access to fresh, just allow them to thaw before beginning.
How to Make Fried Whiting Fish
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl, whisk together cornmeal, flour, Old Bay, garlic salt, and black pepper.
- Pour cornmeal mixture onto a large shallow dish or a baking pan.
- Press each whiting filet into the cornmeal mixture. Turn filet over and press again to adhere the cornmeal mixture to both sides. Repeat for all filets. Place filets on a wire rack to rest.
- Meanwhile, add enough vegetable oil to your skillet to bring it about 1-inch up the side of the pan. Heat over medium heat, oil should be hot but not smoking.
- Carefully add enough filets to fill the pan without crowding them. We did two batches, 4 filets each.
- Cook for 2 minutes on one side. Turn over and cook an additional 1.5 – 2 minutes, just long enough for the coating to turn golden brown. Turn one more time. When you’ve turned the last one, go back and remove filets from the skillet, starting with the first one you turned.
- Drain on paper towels.
Frequently Asked Questions & Expert Tips
Yes, you can use frozen whiting fish. Allow it to fully thaw before beginning otherwise all the seasonings and cornmeal won’t be able to stick!
Store leftovers, fully cooled, in an air-tight container kept in the refrigerator for up to 2 days. Reheat in the oven on a parchment-lined baking sheet at 350F for around 10 minutes or until warmed through. You can also reheat it in an air fryer.Â
Serving Suggestions
Fried whiting fish can be served fish-fry style with tartar sauce, french fries, coleslaw, and optional lemon wedges for squeezing on top. Other great sides are mac and cheese, fried green tomatoes, and a tall glass of strawberry sweet tea.
Optionally use up leftovers to make delicious fish cakes or turn it into a fish sandwich with a little tartar sauce, lettuce, and tomatoes between thick-cut bread.
More Fish Recipes
- Fish Chowder
- Air Fryer Fish
- Beer Battered Fish
- Baked Orange Roughy
- Fish Burger
- Baked Chilean Sea Bass
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Fried Whiting Fish
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds whiting filets about 8 filets
- 1 ½ cups yellow cornmeal
- 2 Tablespoons all-purpose flour
- 1 Tablespoon Old Bay seasoning
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- vegetable oil for frying
Things You’ll Need
Before You Begin
- Whiting filets are thin and do not require a long cooking time. Total cooking time in the skillet for ours was just under 4 minutes.
- You will notice that the skin is still on most whiting filets. Because the filets and the skin are thin, it can be difficult to remove the skin without damaging the meat. With Chef Antoine’s recipe, the skin becomes crispy and delicious.
- Store leftovers, fully cooled, in an air-tight container kept in the refrigerator for up to 2 days. Reheat in the oven on a parchment lined baking sheet at 350F for around 10 minutes or until warmed through. You can also reheat in an air fryer.Â
- You can use frozen filets if you don’t have access to fresh, just allow it to thaw before beginning.
Instructions
- In a large bowl, whisk together cornmeal, flour, Old Bay, garlic salt, and black pepper.
- Pour cornmeal mixture onto a large shallow dish or a baking pan.
- Press each whiting filet into the cornmeal mixture. Turn filet over and press again to adhere the cornmeal mixture to both sides. Repeat for all filets. Place filets on a wire rack to rest.
- Meanwhile, add enough vegetable oil to your skillet to bring it about 1-inch up the side of the pan. Heat over medium heat, oil should be hot but not smoking.
- Carefully add enough filets to fill the pan without crowding them. We did two batches, 4 filets each.
- Cook for 2 minutes on one side. Turn over and cook an additional 1.5 – 2 minutes, just long enough for the coating to turn golden brown. Turn one more time. When you’ve turned the last one, go back and remove filets from the skillet, starting with the first one you turned.
- Drain on paper towels.
Nutrition
Chef Antoine Davis
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Shelby Schumacher says
I was raised eating all my fish this but I particularly looked forward to my mothers recipe of fried whiting I love the delicate tasting of the deep fried whiting