Fried Whiting Recipe
Make Fried Whiting Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Breading
For Frying & Finishing
Method
Fish & Marinade
Trim and marinate
Pat the whiting fillets dry with paper towels. Place fillets in a shallow baking dish or a zip-top bag. Whisk together buttermilk, hot sauce, 1 tsp kosher salt and 1 tsp black pepper, then pour over the fish so all pieces are submerged or coated. Cover and refrigerate for 20–30 minutes (up to 2 hours for more tenderizing) while you prepare the breading and oil.
Breading
Mix dry breading
In a wide, shallow bowl or rimmed plate, whisk together the all-purpose flour and yellow cornmeal. Add paprika, garlic powder, onion powder, cayenne, 0.5 tsp black pepper, and 1 tsp kosher salt. Stir until evenly combined.
Dredge the fish
Remove one fillet at a time from the buttermilk, letting excess drip back into the dish. Press both sides of each fillet firmly into the breading mixture so a light, even coat forms. Shake off excess and set breaded fillets on a wire rack or plate; repeat with remaining fillets. If mixture gets clumpy, gently break it up and redistribute before continuing.
Frying & Finishing
Heat the oil
Pour oil into a large heavy skillet or cast-iron pan to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer, or test by dropping a pinch of breading into the oil — it should sizzle steadily and rise to the surface.
Fry the fillets
Working in a single layer without crowding (fry in batches if necessary), carefully add breaded whiting fillets to the hot oil. Cook 2–3 minutes per side, flipping once, until the crust is deep golden brown and the fish flakes easily with a fork (internal temperature around 140–145°F/60–63°C). Thin fillets may take less time; watch closely to avoid overcooking.
Drain and season
Use tongs or a slotted spatula to transfer cooked fillets to a paper-towel-lined baking sheet or plate. Lightly season with a pinch of kosher salt while still hot. Repeat with remaining fillets, adjusting heat as needed so oil remains around 325–350°F.