Southern Pan fried whiting fish seasoned then fried until crispy and golden. Tender, flaky whiting fish is so delicious! Perfect with hushpuppies or a side of coleslaw.
Southern Fried Fish
Fried fish sandwich
I love to eat my fried fish with tartar sauce. Make your own quick tartar sauce or buy a quality one and let’s not forget about wheat bread. Slather the tartar sauce over each slice of wheat bread (or your choice of bread).
I always add tartar sauce onto both sides, a bit more on one side and minimal tartar sauce on the other slice of bread. Add the fried crispy fish on top of the tartar sauce with bread then drizzle on the hot sauce.
I’m telling you if you haven’t tried frying whiting fish, nows your chance. This recipe uses frozen whiting fish but if you can get your hands on fresh whiting..Omg it’ even better!
How to make Pan fried fish
This recipe is too easy. Whiting only takes 3-4 minutes on each side to fully cook.
Tips to make this fried whiting fish
- Use a heavy bottom pan or cast iron skillet to fry the fish
- Use your choice of fish. Tilapia, whiting, cod or catfish. I used whiting fish.
- If necessary, remove the bones from the fish
- To make this gluten-free, don’t use flour.
- Pat the fish dry before you dredge them.
- Season the fish lightly with salt. Add pepper
- Gently press the breading onto the fish and shake off excess flour before you add it to the oil.
- Coat the fish then leave it alone for 10-15 minutes. the longer the better. This will help keep the coating from falling off.
- Use a cast iron skillet or a heavy duty frying pan
- Do not fill the skillet more than halfway with oil.
- Once the temperature reaches 350F it’s time to fry the fish.
Have you ever tried whiting fish? If so, I’d love to know. Leave a comment below.
Classic delicious southern fried fish is lightly seasoned and fried in a pan until golden and crisp. Crispy whiting fish is the best!
- 2 lb Fish Fillet whiting, cod, catfish
- salt and pepper for taste
- vegetable oil for frying
- 3/4 cup cornmeal
- 1 tbsp all purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- salt and pepper for taste
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Lightly season the fish with salt and pepper. Set aside. In a large bowl, combine the flours and all of the seasonings.
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Dredge the fillets in the breading mixture one at a time. Place the coated fillets on a parchment lined baking sheet. Let them sit for 10-15 minutes.
Heat oil in a large skillet over medium heat to 350 degrees Fahrenheit. Fill the pan with the vegetable oil halfway.*See notes. Fry the fillets in batches but do not crowd the pan. Cook for 3-4 minutes on each side. Drain on a paper towel. Serve immediately since the crispiness won't last very long!
COOK TIPS:
- Use your choice of fish, whiting, cod, catfish.
- Make sure all the bones are removed from the fish.
- To make this gluten free, eliminate the flour.
- Pat the fish dry.
- Season the fish lightly with salt and pepper.
- Gently press the breading into the fish and shake off excess flour before you add it to the oil.
- Coat the fish then leave it alone for 10 minutes. This will help keep the coating from falling off.
- Use a good quality non-stick pan or cast iron skillet to fry your fish.
- Do not fill the skillet more than halfway with oil.
- Make sure the hot oil is @ the correct temperature (350 degrees F) before the fish is added to the skillet.
Recipe updated on 4/12/2019
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This was very helpful, very detailed everything I would look for in frying Whitey face correctly
Thank you so much!
My father would go to the coast to fish and bring fresh whiting home. We loooved fish night. Hush puppies, cheese grits and collards. My mom was a wonderful cook.
All that glorious food! I’m sure it was delicious. That’s good eating! Thanks for stopping by Alicia!
I can never find fresh Whiting where I live, but frozen is available. Would frozen Whiting be as good? Thank you.
Yes but fresh is much better. I used frozen to make this recipe.
I use 1 cup fine cornmeal + 1/2 cup masa flour seasoned sparingly with salt for the breading. Dredge fish in a wetting mixture of 1 cup whole milk + 1/8 cup hot sauce (Louisiana, Franks, Texas Pete etc.) then pack on the breading. Fry as directed by April. Gooood!
That sounds absolutely delicious! I need to try it your way next time! Thanks Gerard!
Yes!!!!!! My mother always took 2 or 3 eggs whisking in milk & Hot sauce. Coat the whiting first with it before dredging through the cornmeal/flour mixture. PERFECT everytime!!
This is the only way my whole family fries Whiting. We always serve it with cast iron cornbread, cheesy mac & cheese and collards ๐
Okay now I really gotta try it lol! Thanks for your comment Jacqueline!
Look at that crispy golden fish! :Love frying in my cast iron!
Nicole Hood
The fried fish looks just perfect, crispy and yummy. At my place no weekend is complete without some fried fish or chicken. I am just loving it ๐
Geetanjali Tung
I love classic recipes. I think the reason why they become classic with time is because they are perfect in every sense. This southern friend fish is not an exception. Delicious looking dish that I am incredibly excited to try!
Mimi