Southern Fried Whiting Fish —tender whiting fillets pan-fried until crisp and seasoned with a blend of dill, lemon pepper, and garlic.
Southern fried whiting fish is a fish-fry staple in Baltimore. While lake trout is the name used locally for this fish, it’s actually just whiting. Lake trout (whiting) is either purchased deep-fried from popular takeout spots or fresh from a few seafood shops. Most people buy whiting frozen because it’s cheaper and almost always accessible at any grocer. It’s definitely my favorite fish to fry at home. It seasons well, flaky, and a nice tender fish. And man does it fry beautifully.
Reading: how to fry whiting fish in a pan
What you need to fry whiting fish
Whiting filletsAll-purpose flourLemon pepperSaltDried dillGarlic powderBlack pepperCanola oil for frying
Southern Fried Whiting Fish without Cornmeal
While cornmeal does provide a nice crunch and certainly has a high place in fish frying, it’s not essential for a crisp fish. Well-seasoned flour and the right frying temperature will render a beautiful piece of fish.
How to make southern fried whiting
Season the fish with a blend of lemon pepper, salt, dried dill, garlic powder, and black pepper. Sprinkle the fillets with half of the seasoning. Mix the remaining spice into the flour.
Dredge the seasoned fish in the seasoned flour and set it on a tray to rest while the oil heats. Heat about 1 ½ to 2 cups of canola oil in a cast-iron skillet to 325 degrees. Pan-fry the fish on both sides until golden and crispy.
Adjust the temperature to maintain 325 as needed. Drain the fish on paper towels or a wire rack. Serve immediately.
Recipes to serve with fried whiting fish
Serve the fish hot with lemon wedges and Erik’s Remoulade Sauce! A side of Spicy Collard Greens and some Southern Potato Salad would make this meal just like a down-home fish fry.
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*This recipe was updated on 8/29/2020 for improved content. It was first published on 8/28/2019.*