Fried Whiting Fish

Servings: servings

Calories: 451cal

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.

5 from 6 votes

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.
You can use frozen filets if you don't have access to fresh, just allow it to thaw before beginning.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time4

Total Time19