Perfectly flaky Pan Fried Whiting Fish is an easy and delicious recipe to make for dinner. Coated with a savory seasoning blend, the fillets are tender on the inside and golden brown and on the outside.
Whiting filet is a white, flaky fish and has a mild flavor similar to cod or haddock. Because it has a subtle flavor, it is a perfect choice to serve with a sauce or relish. This Whiting recipe is served with my Tomato Chilli Chutney, which is the perfect compliment to the fish. And its a delicious way to convince picky, non-seafood lovers to try fish!
We are huge fans of seafood, probably because we live in Florida and have access to a variety of fresh fish. But I have often used frozen because I feel the quality is usually very good since they flash freeze everything so the taste and texture is comparable. Some other fish recipes to try are: Broiled Flounder, Blackened Trout and Cod Francese.
Ingredients
You will need the following ingredients to pan fry whiting fish fillets:
Ingredient Notes & Variations
- Whiting fish filet substitute: you can use cod, which has a similar taste and texture. Some other choices might be tilapia, halibut, flounder, sole or haddock.
- Old Bay Seasoning: If you don't have a jar of this premade seasoning, you can use equal amounts of paprika, celery seed, dry mustard, Allspice and cayenne.
How to make Pan Fried Whiting Fish
Step 1: Rinse and pat the filets dry with paper towels. Combine seasonings and lightly press onto both sides of fish. Heat large skillet over medium heat.
Step 2: Heat large skillet over medium heat. Add oil and butter and it should be hot but not smoking. If it is, turn heat down to low-medium. Place whiting, skin side down in the pan, not overlapping, and let them cook for 3 minutes.
Step 3: Carefully slide a spatula under the fish. It should feel like it has a little give to it. If the spatula cannot get under the fish easily, let the filet cook another minute. Adding more oil or butter won't make it easier to flip.
Flip fish over and cook another 3 minutes. Test with a meat thermometer into the side of the filet and if it registers 140-145°F, the fish is done. You can also use a fork on the corner of the fish and see if it easily flakes.
My best tips for making this recipe:
Once the fish is in the hot pan, don't move it for at least 3 minutes. This will allow the to get a nice and brown. Carefully slide a spatula underneath. The fish should have some give to it, not sticking to pan. If it is, let it cook another 1 minute and check again before trying to flip it.
Whiting cooks quickly. Overcooking it can cause fish to turn rubbery in texture. Always test the fish at the time listed. If you fish is on the thin, test 1 minute sooner. If on thicker side, test 1 minute later. Since the fish is thin, I usually slide the thermometer into the side to get a reading. Fish is done when it registers 140-145°F.
Can I eat the skin on the whiting filets?
Whiting fish, also known as hake, have a thin, delicate skin that is usually left on the fillets when sold or served. The skin is safe to eat and has a mild, slightly fishy flavor that is tasty when the fish is cooked properly. It's recommended to lightly scrub, rinse and pat dry the skin with paper towel before eating to ensure food safety.
Serving Suggestions
Sauces and Condiments: We love a good relish or dip with the main dish. And my Tomato and Chilli Chutney relish went perfectly with the whiting. It was very flavorful, with a bit of heat, but not so much to water your eyes or burn your mouth. And its completely adaptable, add as much or as little spice as you'd like! Some other sauces that would be delicious to serve with the fish: Cajun sauce, Red Pepper sauce, Spicy Tartar Sauce or Garlic Sauce.
Side Dishes: I served this dish with a yellow rice for my husband. I stirred in a bit of butter and some extra garlic and onion. Other ideas could be baked or mashed potatoes or some noodles.
Veggies: Broccoli, asparagus and green beans are our favorite vegetables to serve alongside. We like Charred Broccoli, Blackened Green beans and Pan Seared Asparagus are on the menu very often. Right now squash and zucchini are in season so we also enjoy Pan fried Yellow Squash or Roasted Squash and Zucchini.
Salad: I usually serve a salad alongside since I rarely eat rice, noodles or potatoes (to lower my carb intake). A simple House salad or a red leaf lettuce salad with Garlic Dressing are my favorites.
Dessert: If you're craving a little something sweet after dinner but can't or don't want something with sugar in it, try a slice of my Sugar free pound cake or my bite size Sugar Free Mini Chocolate Cheesecakes.
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Pan Fried Whiting
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 5 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Perfectly flaky Pan Fried Whiting Fish is an easy and delicious fish recipe to make for dinner. Coated with a savory seasoning blend, the filets are tender on the inside and browned and crispy on the outside.
Ingredients
- 2 pounds skin-on whiting fillets, about 5 pieces*
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 teaspoons Old Bay seasoning
- lemon slices for garnish
Instructions
- Rinse and pat the fillets dry with paper towels.
- Combine seasonings and lightly press onto both sides of fish.
- Heat large skillet over medium heat
- Add oil and butter and it should be hot but not smoking. If it is, turn heat down to low-medium.
- Place whiting, skin side down in the pan, not overlapping, and let them cook for 3 minutes.
- Carefully slide a spatula under the fish. It should feel like it has a little give to it. If the spatula cannot get under the fish easily, let the filet cook another minute. Adding more oil or butter won't make it easier to flip.
- Flip fish over and cook another 3 minutes. Test with a meat thermometer into the side of the filet and if it registers 140-145°F, the fish is done. You can also use a fork on the corner of the fish and see if it easily flakes.
- Serve with a squeeze of lemon juice and your choice of sauce.
Notes
*You can use fresh Whiting or frozen. If frozen, defrost in the package in the refrigerator overnight.
*Make sure pan is hot but not smoking before you put the fish in it. This helps the Whiting from sticking to the pan.
*Store leftovers in a covered container in the refrigerator for 2 days. Reheat in the microwave on low heat for 1-2 minutes. Or heat in a pan lightly sprayed with non stick cooking spray for 3-4 minutes on low heat.
*Leftover fish can be frozen in an airtight container for 2 months. Defrost in the refrigerator overnight and reheat as above.
Sheryl1120 says
You forgot to tell me when to season the fish??
Deb Belsha says
Sorry, you can season the fish right before you fry it. Or if you want to prep ahead, place on a plate, pat the seasonings onto the fish, cover with Saran wrap and refrigerate until ready to cook.