2 Pc Whiting Platter Recipe

Prepare fillets

Pat the whiting fillets dry with paper towels. Trim any thin edges so they cook evenly.

Marinate

In a shallow bowl whisk together buttermilk and the egg. Submerge the fillets and let sit 10 minutes while preparing the coating (this tenderizes and helps coating adhere).

Make coating

In a separate shallow dish combine flour, cornmeal, salt, black pepper, paprika, and garlic powder; mix thoroughly.

Dredge

Remove fillets from buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour/cornmeal mixture, pressing to adhere. Shake off excess.

Fry

Heat a heavy skillet over medium-high heat and add about 1/3 to 1/2 inch of vegetable oil (approximately 1 cup). When oil registers 350°F (or a small piece of coating sizzles immediately), add the fillets. Fry 2–3 minutes per side until golden brown and cooked through (internal temperature ~ 145°F) and the coating is crisp. Do not overcrowd; fry one or two at a time. Transfer to a wire rack or paper towel-lined plate and rest 1–2 minutes.

Finish

Squeeze lemon wedges over fish if desired and sprinkle parsley. Keep warm while sides are finished.

Bring water or milk and salt to a simmer in a small saucepan. Slowly whisk in grits. Cook, stirring, for 3–5 minutes for quick-cooking grits (follow package for exact time) until thickened. Stir in butter and optional cheddar until melted and smooth. Taste and adjust salt. Keep covered and warm until plating.

If using raw potatoes, par-cook: cut potatoes into 1/2-inch cubes. Place in microwave-safe bowl with a tablespoon of water and microwave 3–4 minutes until just tender but not falling apart. Alternatively, parboil 5 minutes. Heat 2 tbs oil in a skillet over medium-high heat. Add diced onion and cook 1–2 minutes until translucent. Add potatoes, spread in a single layer, and let brown undisturbed 3–4 minutes. Toss and continue to cook until golden and crisp, about 6–8 minutes total. Season with salt, pepper, and optional paprika. Keep warm.

Place cubed potatoes in a saucepan, cover with cold salted water, bring to a boil, and simmer until tender (10–12 minutes). Drain well. Return to pan, add butter and warm milk, and mash to desired consistency. Season with salt and pepper. Keep warm.

If customer chooses 'not toasted' — serve the bread slice as-is at room temperature alongside the platter. If 'toasted with butter' — toast the slice until golden, spread butter while hot and offer jelly on the side if requested.

On a plate place the two fried whiting fillets. Add the chosen side (serve 1/2 cup portion: grits OR ~1 cup home fries OR ~1 cup mashed potatoes). Place the selected bread slice on the side, prepared as requested. Garnish fish with chopped parsley and lemon wedge. Serve hot with optional tartar sauce or hot sauce on the side.