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Crispy, golden-brown whiting fillets with a savory, seasoned cornmeal crust. This classic Southern-style fried fish is incredibly easy to make and ready in under 30 minutes, perfect for a quick weeknight dinner or a traditional fish fry.
Prepare the Fish: Rinse the whiting fillets under cold water and pat them completely dry with paper towels. A very dry surface is the key to a super crispy crust.
Make the Seasoned Dredge: In a shallow dish or a large resealable plastic bag, combine the yellow cornmeal, all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Whisk or shake the bag until the mixture is thoroughly combined.
Coat the Fillets: Working one at a time, press each whiting fillet firmly into the cornmeal mixture, ensuring both sides are completely and evenly coated. Gently shake off any excess. Place the coated fillets on a wire rack and let them rest for 5-10 minutes. This helps the coating adhere to the fish.
Heat the Oil: Pour oil into a large, heavy-bottomed skillet (a cast-iron skillet is ideal) to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350-365°F (175-185°C). If you don't have a thermometer, the oil is ready when a pinch of the cornmeal mixture sizzles immediately upon contact.
Fry the Fish: Carefully place 3-4 fillets in the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes on the first side, until deep golden brown and crispy. Flip carefully with a fish spatula and fry for another 2-4 minutes on the other side, until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Drain and Serve: Remove the cooked fish from the skillet and place it on a clean wire rack to drain. This allows air to circulate, keeping the bottom crust from getting soggy. Repeat with the remaining fillets. Serve immediately with fresh lemon wedges and your favorite hot sauce.
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Crispy, golden-brown whiting fillets with a savory, seasoned cornmeal crust. This classic Southern-style fried fish is incredibly easy to make and ready in under 30 minutes, perfect for a quick weeknight dinner or a traditional fish fry.
This southern recipe takes 25 minutes to prepare and yields 4 servings. At 438.59 calories per serving with 35.5g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1/2 to 1 teaspoon of cayenne pepper to the cornmeal mixture for a spicy kick.
Mix 1 teaspoon of dried thyme or oregano into the dredge for an herby, aromatic flavor.
Coat the fish as directed, then spray both sides generously with cooking oil spray. Air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden and cooked through.
For a lighter, finer crust, substitute half of the yellow cornmeal with fine corn flour (not cornstarch).
Whiting fish is packed with high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle growth, and promoting a feeling of fullness.
This fish is a great source of selenium, a powerful antioxidant that helps protect cells from damage, supports thyroid function, and boosts the immune system.
Whiting contains beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
A serving of this Fried Whiting Fish (about 2 fillets) contains approximately 350-450 calories, depending on the size of the fillets and the amount of oil absorbed during frying.
Whiting itself is a healthy, lean fish rich in protein and omega-3s. However, since this recipe involves frying, it adds a significant amount of fat and calories. It's best enjoyed in moderation as part of a balanced diet. For a healthier version, consider baking or air frying the fish.
The best oils for frying have a high smoke point and a neutral flavor. Vegetable oil, canola oil, peanut oil, and shortening are all excellent choices for frying fish.
The fish is done when the crust is golden brown and it flakes easily when prodded with a fork. For guaranteed doneness, use an instant-read thermometer; the internal temperature should be 145°F (63°C).
Yes, you can. Replace the all-purpose flour with a gluten-free all-purpose blend and ensure your cornmeal is certified gluten-free.
Classic Southern sides pair perfectly with fried whiting. Popular choices include coleslaw, french fries or potato wedges, hushpuppies, collard greens, and macaroni and cheese.