Whiting Fillets Recipe
Recipe information
Make Whiting Fillets in just 35m. Fried or Grilled
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Ingredients
Fish & Marinade (for grilling) / Breading (for frying)
Fish & Marinade (for grilling) / Breading (for frying)
1. Prepare and season fillets
Pat the whiting fillets dry with paper towels. Divide fillets into two groups depending on cooking method: 2 fillets for grilling and 2 for frying (or all the same method if desired).
2. Marinade for grilling
In a shallow dish combine 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 tsp paprika, 1/2 tsp salt and 1/2 tsp black pepper. Add the fillets chosen for grilling, turn to coat, and let sit for 10–20 minutes while you preheat the grill.
3. Breading station for frying
Set up three shallow dishes: (1) flour seasoned with 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika; (2) beaten egg mixed with 3 tablespoons milk; (3) cornmeal (or a mix of cornmeal and leftover flour). Pat the fillets for frying dry, dredge first in the seasoned flour, then dip in the egg wash, then press into the cornmeal to coat evenly.
4. Heat oil for frying
In a large skillet, add about 1/4 to 1/2 inch of vegetable oil (approximately 1 cup) and heat over medium-high until shimmering and a small pinch of flour sizzles (around 350°F / 175°C).
5. Fry the fillets
Carefully add breaded fillets to the hot oil in a single layer without crowding. Fry 2–3 minutes per side, until golden brown and cooked through (internal temperature ~145°F / 63°C). Transfer to a wire rack or paper towel-lined plate and keep warm.
6. Grill the fillets
Preheat a grill or grill pan to medium-high and oil the grates. Place marinated fillets on the grill and cook 2–3 minutes per side, flipping once, until opaque and flakey. During the last 30 seconds, brush with melted butter (optional) for extra richness.
7. Finish and serve
Arrange fried and/or grilled whiting on a serving platter. Sprinkle chopped fresh parsley over the top and serve with lemon wedges. Adjust seasoning with additional salt and pepper to taste.
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