How to Make Fried Whiting Fish Southern Style

A staple of Southern cuisine, Fried whiting combines a crispy coating with tender, flaky fish. This classic dish transforms an economical seafood option into a signature dish your entire family will request time and time again. Whether you’re a newbie or a seasoned cook, this dish will bring restaurant-quality food to your kitchen.

April 7, 2025 ·

Step-by-Step Guide for Fried Whiting Fish Recipe

5 Min, 3 Sec · By dinnersrecipes.com

In this episode, Sofia shows you how to make crispy Southern-style fried whiting fish with a perfectly seasoned cornmeal coating. Easy tips and tricks for frying to golden perfection.

Quick Fried Whiting Overview

When it comes to weeknight dinners or weekend gatherings, few dishes satisfy quite like perfectly fried whiting. Before diving into the details, here’s what you need to know:

Kitchen Tools for Fried Whiting Recipes

Having the right equipment makes all the difference when preparing fried whiting. Gather these items before you begin:

• Large cast-iron skillet (preferred) or heavy-bottomed frying pan
• Paper towels for draining excess oil
• Mixing bowls for preparing coatings
• Shallow dish for dredging fish
• Slotted spatula or fish turner
• Cooking thermometer (optional but helpful)
• Fish scaler (if using whole whiting)
• Plate lined with paper towels

Ingredients

For the most flavorful fried whiting, you’ll need:

• 2 pounds fresh whiting fillets, cleaned and patted dry
• 1½ cups yellow cornmeal
• ½ cup all-purpose flour
• 2 tablespoons Cajun or Old Bay seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust according to heat preference)
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 large eggs, beaten
• ¼ cup buttermilk
• 1 tablespoon hot sauce (Louisiana-style preferred)
• Vegetable oil or peanut oil for frying (about 2 cups)
• Lemon wedges for serving

Directions

Fried Whiting Preparation Steps

Fried Whiting Pro Tips

For the absolute best results when making fried whiting, keep these professional pointers in mind:

• Always bring fish to room temperature before frying for more even cooking
• The oil should be hot but not smoking—maintain that 350°F sweet spot
• For extra flavor, let the fish sit in the buttermilk mixture for 15-20 minutes before coating
• If preparing large batches, keep fried pieces warm in a 200°F oven while completing the rest
• Season the fish itself with a light sprinkle of salt before dredging for flavor layers

Chef’s Notes

A few extra insights from seasoned Southern cooks:

• While many recipes call for removing the skin, leaving it on can create a delightfully crispy texture contrast
• For extra-crispy results, double-dip your fillets: dredge in cornmeal mixture, then quickly dip again in egg wash and final cornmeal coating
• Let your coated fish rest on a wire rack for 5 minutes before frying—this helps the coating adhere better
• Fresh whiting offers the best flavor, but properly thawed frozen fillets work well too

What to Serve With Fried Whiting ?

Complete your Southern feast with these traditional accompaniments:

• Homemade tartar sauce or remoulade
• Creamy coleslaw with a vinegar kick
• Southern-style greens (collards, mustard, or turnip)
• Red beans and rice
• Hush puppies
• Mac and cheese
• Corn on the cob
• Pickled vegetables

Personalize Your Dishes

Need to adapt this classic ? Try these variations:

• Gluten-free: Substitute the all-purpose flour with cornstarch or gluten-free flour blend
• Lighter version: Reduce oil by shallow frying rather than deep frying
• Spice lover’s edition: Double the cayenne and add crushed red pepper flakes
• Herb-infused: Add 2 tablespoons of fresh chopped herbs like parsley, dill, or thyme to the coating
• Low-carb option: Use crushed pork rinds instead of cornmeal for the coating

What Not to Do When Making Fried Whiting

Avoid these common mistakes for perfect results every time:

• Don’t skip drying the fish thoroughly moisture causes dangerous splatters and prevents proper browning
• Never use oil that’s not hot enough, which results in soggy, greasy fish
• Avoid overcrowding the pan, which drops oil temperature dramatically
• Don’t flip the fish too early or too often once per side is enough
• Never cover hot fried fish immediately after cooking, which traps steam and softens the crust
• Don’t season after frying the coating won’t absorb flavors properly

Frequently Asked Questions

How to Make Fried Whiting Fish Southern Style

Recipe by dinnersrecipes.comCourse: Main courseCuisine: Southern, AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

Fried Whiting Fish is a classic Southern-style dish featuring lightly seasoned whiting fillets coated in a crispy cornmeal breading and fried to golden perfection. It’s quick to make, deliciously flaky on the inside, and perfect for weeknight dinners or a weekend fish fry. Serve it hot with lemon wedges, tartar sauce, and your favorite sides like coleslaw or hush puppies!

Ingredients

• 2 pounds fresh whiting fillets, cleaned and patted dry

• 1½ cups yellow cornmeal

• ½ cup all-purpose flour

• 2 tablespoons Cajun or Old Bay seasoning

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon cayenne pepper (adjust according to heat preference)

• 1½ teaspoons salt

• 1 teaspoon freshly ground black pepper

• 2 large eggs, beaten

• ¼ cup buttermilk

• 1 tablespoon hot sauce (Louisiana-style preferred)

• Vegetable oil or peanut oil for frying (about 2 cups)

• Lemon wedges for serving

Directions

• First, rinse your whiting fillets under cold water and thoroughly pat them dry with paper towels. This crucial step ensures your coating adheres properly and prevents dangerous oil splatters.
• In a medium bowl, whisk together the eggs, buttermilk, and hot sauce until well combined.
• In a separate shallow dish, combine the cornmeal, flour, Cajun seasoning, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to evenly distribute the seasonings.
• Pour enough oil into your cast-iron skillet to reach approximately ½-inch depth. Heat the oil over medium-high heat until it reaches 350°F. If you don’t have a thermometer, test by sprinkling a pinch of cornmeal into the oil—it should sizzle immediately without smoking.
• While your oil heats, dip each whiting fillet into the egg mixture, ensuring it’s completely coated.
• Then, dredge each fillet in the cornmeal mixture, pressing gently to ensure even coverage on both sides.
• Once your oil reaches the proper temperature, carefully place 2-3 fillets into the skillet (depending on size), being careful not to overcrowd the pan.
• Fry for 3-4 minutes on each side until the coating turns golden brown and crispy. The fish should flake easily with a fork when done.
• Using your slotted spatula, transfer the fried whiting to your paper towel-lined plate to absorb excess oil.
• Continue frying the remaining fillets, adjusting heat as necessary to maintain oil temperature.

Notes

• While many recipes call for removing the skin, leaving it on can create a delightfully crispy texture contrast
• For extra-crispy results, double-dip your fillets: dredge in cornmeal mixture, then quickly dip again in egg wash and final cornmeal coating
• Let your coated fish rest on a wire rack for 5 minutes before frying—this helps the coating adhere better
• Fresh whiting offers the best flavor, but properly thawed frozen fillets work well too