Mains
Skillet-Fried Whiting with Hot Sauce Drizzle
Mild, flaky whiting fillets get a peppery cornmeal coating and a fast skillet fry, finished with a sharp vinegar-based hot sauce drizzle.
Whiting is the fish fry workhorse, quick to cook and always ready to soak up whatever seasoning you throw at it. This version keeps the coating light and peppery, then finishes with a bright hot sauce drizzle that cuts right through the crunch.
Ingredients
- 4 whiting fillets
- 1 cup fine cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 cup buttermilk
- Vegetable oil for frying
- 1/4 cup hot sauce
- 1 tablespoon melted butter
- 1 tablespoon apple cider vinegar
Instructions
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1
Season and soakPat the whiting fillets dry, season lightly with salt, and soak in the buttermilk for 10 minutes while you prep the coating.
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2
Mix the coatingIn a shallow dish, combine the cornmeal, flour, black pepper, garlic powder, cayenne, and remaining salt.
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3
Heat the oilPour 1/2 inch of oil into a heavy skillet and heat over medium-high until shimmering, about 350°F.
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4
Coat the filletsRemove each fillet from the buttermilk, letting excess drip off, then press firmly into the cornmeal mixture on both sides.
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5
Fry until crispFry the fillets 2 to 3 minutes per side until golden brown and cooked through, since whiting is thin and cooks fast.
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6
Drain the fishTransfer to a wire rack to drain and stay crisp while you make the sauce.
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7
Make the drizzleWhisk the hot sauce, melted butter, and vinegar together, then drizzle over the fried whiting just before serving.
Okra & Oak Tip
Whiting fillets are delicate and thin, so watch them closely, they'll go from perfectly golden to overdone in under a minute.
Storage
Best enjoyed fresh, but leftovers keep in the fridge for a day and can be re-crisped in a hot oven for about 6 minutes.
Frequently Asked Questions
Yes, tilapia or perch make good substitutes and follow the same cook time since they're similarly thin.
Make sure the oil is fully preheated before adding the fish and avoid moving the fillets for the first 2 minutes of frying.
Nutrition
Per serving. Values are estimates.
350
Calories
24g
Protein
24g
Carbs
17g
Fat
