Whiting Recipe

Prep the fillets

Pat the whiting fillets dry with paper towels. Trim any ragged edges. Lightly score thicker parts once or twice so they cook evenly.

Season both sides of the fillets with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Squeeze half of the lemon over both sides of the fillets (reserve the lemon half for finishing). Sprinkle the minced garlic evenly across the fillets and let them rest at room temperature for 10 minutes to absorb flavors.

Stir the chopped parsley into the fillets just before coating or reserve some parsley to garnish after cooking.

Make the coating

In a shallow dish, whisk together 1 cup all-purpose flour, 1 tablespoon fine cornmeal, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, and 1/2 teaspoon black pepper until evenly combined.

Dredge each seasoned fillet lightly in the flour mixture, shaking off excess. Place coated fillets on a wire rack or plate while you heat the oil. The thin cornmeal in the mix adds a delicate crispness without a heavy breading.

Heat the pan

Place a large nonstick or stainless steel skillet over medium-high heat. Add 1/2 cup vegetable oil and 2 tablespoons unsalted butter. Heat until the butter foams and the oil shimmers — the surface temperature should be about 350°F (175°C) if using a thermometer.

Cook the fillets in batches (do not overcrowd). Gently lay each fillet in the pan, presentation-side down. Fry 2–3 minutes per side for thin 1/4–1/2-inch fillets, or 3–4 minutes per side for thicker pieces, until the coating is golden brown and the fish flakes easily with a fork. Adjust heat as needed so the coating browns but does not burn.

Transfer cooked fillets to a wire rack set over a baking sheet or onto paper towels to drain briefly. Sprinkle a pinch of salt on each fillet immediately after coming out of the pan for extra seasoning.

Finish and serve: Melted butter in the pan can be spooned over the fillets for gloss and flavor. Squeeze the reserved lemon half over the fish, garnish with the remaining chopped parsley, and serve with lemon wedges on the side.

Optional serving suggestions: Serve with tartar sauce, a simple green salad, steamed vegetables, or fries for a classic pairing.