Fried Whiting Recipe

Pat the whiting fillets dry with paper towels. Trim any remaining bones or ragged edges. Place fillets in a shallow dish or bowl.

In a small bowl, whisk together the buttermilk, hot sauce, 1 teaspoon kosher salt and 1 teaspoon black pepper. Pour over the fillets so they are submerged or well coated. Cover and refrigerate for 20–30 minutes (up to 2 hours). The buttermilk tenderizes and helps the coating adhere.

While the fish marinates, combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne, dried thyme (or oregano), 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a wide shallow dish or rimmed baking sheet. Whisk or shake to blend and remove lumps.

Set a wire rack over a sheet pan or prepare a clean plate for coated fillets. This keeps them crisp after frying.

Pour about 1 cup oil into a heavy skillet or cast-iron pan (enough to come roughly 1/4–1/2 inch up the side for shallow frying). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Remove fillets from the buttermilk one at a time, letting excess drip off, then dredge thoroughly in the seasoned flour, pressing lightly so the coating adheres. Shake off excess flour and place the coated fillet on the rack or plate. Repeat with remaining fillets.

Cooking

Carefully place fillets in the hot oil without overcrowding the pan (work in batches if needed). Fry 2–3 minutes per side for smaller fillets, or 3–4 minutes per side for thicker pieces, until golden-brown and an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C). The fish should flake easily and be opaque.

Use a slotted spatula or tongs to transfer cooked fillets to the wire rack set over a sheet pan (or to paper towels) to drain. Keep cooked pieces warm in a 200°F (95°C) oven while you fry remaining batches, if desired.

When all fillets are cooked, sprinkle with a small pinch of salt while hot, garnish with chopped parsley if using, and serve immediately with lemon wedges and tartar sauce or remoulade on the side.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.