Fried whiting usually takes center stage when I host a fish fry. There is something about that crispy, flakey, white fish that is perfect for a fish fry. You know the kind, the kind where you invite a few family and friends over, but word gets out that whiting is on the menu and all of a sudden you end up with a fish party rather than a fish fry.
There is definitely something about fried whiting that draws fish lovers from miles around to attend a fish fry. The attraction has a lot to do with the fact that the fish has one long bone down the center and it is light, flakey, and mouth-watering good.
I have discovered through the years that the best skillet to fry any fish, including whiting is a cast iron skillet or a cast iron pot, because in my opinion they hold heat better than other skillets.
When cooking a lot of fish at a fish fry, it doesn’t matter whether it’s whiting or catfish or trout you need a skillet or pot that is going to hold heat to help cook your fish good and fast.
Watch this video to see how to cook our mouth-watering fried whiting.
1 1/2 POUNDS OF WHITING
2 TEASPOONS OF GARLIC POWDER WITH PARSLEY FLAKES
2 TEASPOONS ORGANIC SMOKED PAPRIKA
1/2 TEASPOON ORGANIC ONION POWDER
1 TEASPOON SEA SALT
1 TEASPOON GROUND BLACK PEPPER
1 TEASPOON CAYENNE PEPPER
1 CUP OF CORN MEAL
3 CUPS CANOLA OIL
PUT WHITING IN A CONTAINER WITH A LID
SPRINKLE WITH GARLIC POWDER, SMOKED PAPRIKA, ONION POWDER, SEA SALT, BLACK PEPPER, AND CAYENNE PEPPER.
MIX TO ENSURE WHITING IS COATED WITH SEASONING
SPRINKLE WHITING WITH CORN MEAL
PLACE LID ON CONTAINER AND SHAKE TO COVER WHITING WITH CORN MEAL
WARM CANOLA OIL IN SKILLET ON MEDIUM HEAT
CAREFULLY PLACE WHITING IN SKILLET
TURN WHITING ON ALL SIDES UNTIL INSIDE COOKS
NOTE: You can fry whiting in vegetable oil, sunflower oil and olive oil. I deep fry whiting in canola oil when I host a fish fry.