Fried Whiting Fish Recipe

Ingredients

• 907 g (2 lb)whiting fillets, thawed
• 125 g (1 cup)plain flour
• 1 teaspoongarlic powder
• 120 ml (8 tablespoons)fresh or evaporated milk
• 120 ml (½ cup)water
• 1 teaspoonsalt
• ¼ teaspoonground black pepper
• 480 ml (2 cups)cooking oil

Instructions

1. 1

   Mix the batter

   Put the flour, garlic powder, milk, water, salt and ground black pepper in a bowl. Whisk until evenly combined.

2. 2

   Heat the oil

   Heat the cooking oil in a deep pan or cooking pot.

3. 3

   Coat the fillets

   Dip each fish fillet into the batter, covering it all over.

4. 4

   Fry until golden

   Deep-fry the fillets over medium heat for about 5 to 7 minutes, until golden brown.

5. 5

   Lift out the fish

   Remove the fish from the fryer and transfer it to a serving plate.

6. 6

   Serve with greens

   Serve with braised collard greens.

7. 7

   Share and enjoy

   Share the fish and enjoy.

What is fried whiting?

Fried whiting is mild white fish cooked beneath a crisp coating. This version uses a loose flour batter seasoned with garlic, salt and pepper rather than breadcrumbs.

Fried fish appears in many coastal food traditions, and this recipe does not specify a particular regional origin. Its appeal is the contrast between tender fish and a browned outer layer, ready in a short cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 39g protein, 27g carbs, 17g fat.

Whiting provides most of the protein, while the flour batter supplies much of the carbohydrate and the frying oil contributes most of the fat. Serve a fillet with collard greens or another vegetable side to round out the plate.

The batter and fish

Whiting: thaw the fillets fully before coating them, and pat away excess surface moisture if they seem wet. Drier fish helps the batter cling rather than slide off.

Batter: whisk the flour, milk, water and seasonings until combined. Aim for a coating that covers the fish; if it settles while you work, give it another quick whisk.

Frying safely and evenly

Oil depth: use a deep, sturdy pan or pot and leave ample room at the top, as the oil can bubble around the fish. Lower each coated fillet gently to reduce splashing.

Batch size: avoid adding so many fillets that they crowd the pan. Frying in batches helps keep the pieces separate and gives the coating room to brown.

How to judge doneness

Colour: the recipe's cue is a golden-brown coating after about 5 to 7 minutes over medium heat. Fillet thickness and oil temperature can affect how quickly that happens.

Texture: lift a piece carefully and check that the coating is crisp and the fish is opaque and flakes easily. If the outside colours too quickly, lower the heat so the fish has time to cook through.

Serving and timing

Side dish: braised collard greens are the suggested accompaniment, bringing a soft, savoury contrast to the crisp fish. A fresh salad or simply cooked vegetables also suit it.

Serve promptly after frying, while the coating is at its crispest. If cooking several batches, keep the finished pieces in a single layer rather than stacking them.

Recipe notes & tips

• Thaw the whiting completely before dipping it in the batter.
• Whisk the batter again if the flour begins to settle in the bowl.
• Lower coated fillets gently into the hot oil to limit splashes.
• Fry in batches if needed so the fillets have space around them.
• Transfer cooked fish to a serving plate without stacking the pieces.

Variations

• Add paprika: mix a little into the flour for a warmer, savoury note.
• Use buttermilk: replace the milk with buttermilk for a tangier batter.
• Add herbs: stir finely chopped parsley into the batter just before coating the fish.
• Serve with lemon: offer lemon wedges alongside the fried fillets.
• Change the side: pair the fish with a crisp salad or steamed vegetables instead of collard greens.

Common mistakes to avoid

• Wet fillets: pat away excess moisture so the batter has a better chance of clinging.
• Lumpy batter: whisk the dry ingredients into the liquids until evenly combined.
• Crowded pan: fry fewer fillets at a time so they can brown instead of steaming against one another.
• Oil too hot: reduce the heat if the coating darkens before the fish is cooked through.
• Leaving fish in the oil: remove it once golden and cooked, as prolonged frying can dry it out.

How to store

Refrigerate leftover fish in a covered container for up to 2 days. Reheat in an oven or air fryer until hot, as microwaving softens the coating.

Frequently asked questions