Fried whiting fish is a delicious, simple dish that is a favorite in many homes. Light and flaky with a crispy exterior, whiting offers a mild flavor that pairs perfectly with zesty lemon and a creamy sauce. This recipe delivers an irresistible, golden-brown crunch, paired with a tangy lemon garnish and a homemade sauce that complements the fish’s natural flavors. Plus, it’s quick and easy to prepare—perfect for a weeknight meal or a casual dinner with friends.
Why Whiting?
Whiting is a lean, white fish with a delicate texture that cooks quickly. It’s also affordable and readily available in most grocery stores or seafood markets. Compared to other white fish like cod or tilapia, whiting’s mildness allows for more versatility with seasoning, making it a great option for frying.
Crispy Fried Whiting
Prep Time: 5 min
Cook Time: 5 min
Ingredients
- 4 whiting fish fillets (approximately 1 lb)
- 1 cup all-purpose flour
- 1/2 cup cornmeal (optional for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
- Lemon wedges for garnish
- Fresh parsley (optional for garnish)
For the Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 teaspoon paprika
- Salt and pepper to taste
Preparation
1. Prepare the Fish
Start by rinsing the whiting fillets under cold water, then pat them dry with paper towels. Drying the fish is crucial for achieving a crispy coating, as excess moisture can prevent the batter from adhering properly.
If your whiting fillets still have the skin, don’t worry. The skin crisps up nicely during frying and adds extra flavor and texture. However, if you prefer skinless fillets, you can remove the skin before proceeding.
2. Season and Coat the Fish
In a shallow dish, mix the flour, cornmeal (if using), garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. This seasoned flour will form the outer coating that gets fried to golden perfection.
In another shallow dish, beat the eggs and milk together to form the egg wash. This helps the flour mixture adhere to the fish.
Dip each fish fillet into the egg mixture, ensuring it’s fully coated, then dredge it in the seasoned flour. Gently press the flour onto the fish to ensure a thick, even coating. Place the coated fillets on a plate and let them sit for a few minutes while you heat the oil.
3. Heat the Oil
In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat. You’ll want the oil to reach 350°F (175°C) before frying. To test if the oil is ready, drop a small pinch of the flour mixture into the oil; if it sizzles immediately, the oil is hot enough.
4. Fry the Whiting Fillets
Carefully place the fillets into the hot oil, making sure not to overcrowd the pan. Depending on the size of your skillet, you may need to fry the fish in batches. Fry each fillet for 3-4 minutes per side, or until golden brown and crispy. The fish should flake easily when tested with a fork, indicating it’s cooked through.
Once the fish is done, use tongs to transfer the fillets to a paper towel-lined plate to drain any excess oil.
5. Prepare the Lemon Garnish and Sauce
While the fish cools slightly, prepare the lemon garnish and sauce. To add a bright pop of color to the final dish, simply slice a fresh lemon into wedges and chop a handful of parsley.
For the sauce, whisk together mayonnaise, Dijon mustard, lemon juice, honey, paprika, salt, and pepper in a small bowl. Taste and adjust the seasoning as necessary, adding more lemon for tang or a pinch of salt for extra flavor. This creamy sauce has a slight tang, perfectly complementing the fried fish without overwhelming its delicate flavor.
6. Serve and Enjoy
To serve, arrange the fried whiting fillets on a platter and garnish with lemon wedges and chopped parsley. The lemon adds a refreshing acidity that cuts through the richness of the fried fish. Serve the creamy sauce on the side or drizzle it lightly over the fish.
Pair the fried whiting with your favorite side dishes for a complete meal. A crisp green salad, roasted vegetables, or classic French fries all work well as accompaniments.
Tips for Success
- Oil Temperature: Keeping the oil at the right temperature is key to achieving crispy fried fish. If the oil is too hot, the fish will burn on the outside before it cooks through. If the oil is too cool, the coating will absorb too much oil and become soggy. A kitchen thermometer is helpful to maintain a steady 350°F.
- Cornmeal Addition: If you prefer an extra-crispy texture, adding cornmeal to the flour mixture is a great trick. It gives the coating a coarser texture and adds a delightful crunch.
- Reheating Leftovers: To reheat leftover fried whiting, avoid the microwave as it can make the fish soggy. Instead, warm the fillets in a 350°F oven for about 10 minutes to restore their crispiness.
This fried whiting fish recipe is a quick and easy way to enjoy a flavorful, crispy seafood dish with minimal effort. The lemon garnish adds brightness, while the homemade sauce enhances the fish’s mild flavor. Perfect for both casual family dinners and more formal gatherings, this fried whiting will quickly become a staple in your kitchen.