Crispy Fried Whiting Dredged In Her Signature Seafood Breading Recipe
specialty at Angelic's Kitchen
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Ingredients
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Fish & Breading
For Frying & Serving
Method
Fish & Breading
- 1
Prepare fish
Rinse whiting fillets under cold water and pat very dry with paper towels. If fillets are large, cut into 3–4 oz portions for even frying. Season both sides lightly with 1/2 teaspoon of the black pepper and 1/2 teaspoon of the salt reserved for breading.
- 2
Set up dredging station
Arrange three shallow dishes: 1) flour seasoned with 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon Old Bay; 2) egg wash made by whisking together the eggs, milk, Dijon mustard, and hot sauce until smooth; 3) breadcrumb mix combining cornmeal, panko, remaining Old Bay (1/2 tablespoon), remaining black pepper, and remaining 1/2 teaspoon salt. Mix thoroughly so cornmeal and panko are evenly combined.
- 3
Dredge fish
Working one fillet at a time, dredge in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then press firmly into the breadcrumb/cornmeal mixture so each fillet is well coated. For extra-crispy texture, double-coat: return coated fillet to the egg wash briefly and re-coat in the breadcrumb mix. Place finished fillets on a wire rack set over a baking sheet; let rest 10 minutes to help the coating adhere.
Frying & Serving
- 4
Heat oil
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of 1 1/2 to 2 inches (about 3–4 cups). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breadcrumb—it should sizzle and brown in about 30–45 seconds.
- 5
Fry fillets
Carefully add fillets to the hot oil in a single layer without crowding (work in batches). Fry 2–3 minutes per side, or until golden brown and an instant-read thermometer inserted in the thickest part registers 145°F (63°C). Turn gently with tongs or a slotted spatula to avoid tearing the coating. Adjust heat to maintain 325°F–350°F (163°C–175°C) if necessary.
- 6
Drain and rest
Transfer cooked fillets to a wire rack set over a baking sheet (not paper towels, which trap steam) and sprinkle lightly with fine sea salt. Allow to rest 1–2 minutes so juices redistribute and coating firms.
- 7
Serve
Plate the crispy fried whiting with lemon wedges and a ramekin of tartar sauce. Garnish with chopped fresh parsley if using. Serve immediately for best texture.