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
*Serve the Whiting with Tomato and Chili Chutney
*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.