Cody Casey
Whiting fish, also known as hake, is a white, flaky fish with a mild flavour similar to cod or haddock. It is a popular dish in African American homes and is a classic in Southern cuisine. Whiting fish can be pan-seared or fried and is often served with a sauce or relish due to its subtle flavour. The fish cooks quickly and has a delicate, thin skin that can be left on the fillets when sold or served. The skin is safe to eat and has a mild, slightly fishy flavour when cooked properly.
| Characteristics | Values |
|---|---|
| Ease of preparation | Easy |
| Gluten-free | Yes |
| Type of fish | Mild white-fleshed fish with a delicate, flaky texture |
| Skin | Thin, delicate skin that is usually left on the fillets when sold or served |
| Skin texture when fried | Crispy |
| Skin flavour | Mild, slightly fishy flavour |
| Ideal frying pan | Large skillet or cast iron skillet |
| Frying oil | Extra virgin olive oil |
| Frying temperature | Medium heat |
| Frying time | 2-3 minutes on each side |
| Internal temperature when done | 140-145°F |
| Ideal side dishes | Charred Broccoli, Blackened Green beans, Pan Seared Asparagus, Pan fried Yellow Squash, Roasted Squash, Zucchini, Salad, Hushpuppies, Coleslaw |
| Condiments | Sweet Dilly Tartar Sauce, Tomato Chilli Chutney |
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What You'll Learn
Pan-searing whiting with capers
Ingredients
For this recipe, you will need the following ingredients:
- Whiting fillets, preferably fresh but frozen can also be used.
- Butter
- Olive oil
- Salt and pepper
- Lemon
- Capers
- Optional: Fresh herbs for garnish, such as parsley
Defrosting and Preparation
If you are using frozen whiting fillets, it is important to defrost them properly. Submerge the fillets in cold water and let them defrost. Once they are thawed, drain the excess water and pat the fillets dry with paper towels. Allow the fish to sit at room temperature while you prepare the other ingredients.
Seasoning
Rinse the fillets and pat them dry again. Seasoning is key to enhancing the flavor of the dish. You can use a premade seasoning blend like Old Bay Seasoning, or create your own by combining equal amounts of paprika, celery seed, dry mustard, allspice, and cayenne. Lightly press the seasoning onto both sides of the fish fillets.
Pan-Searing
Heat a large skillet or frying pan over medium heat. Add a generous amount of olive oil and butter to the pan. It is important that the butter is hot but not smoking—adjust the heat accordingly. Place the whiting fillets into the pan, skin-side down, ensuring they do not overlap. Gently press down on the fillets for a few seconds to prevent the skin from curling. Sear the fillets for about 3 minutes, or until the skin turns golden and releases easily from the pan.
Flipping and Finishing
Carefully slide a spatula under the fillets and flip them over. Add butter, lemon juice, and capers to the pan. Continue cooking for approximately another minute, tilting the pan so that the butter pools at the side. Use a spoon to baste the fillets with the buttery sauce. The fish is done when it reaches an internal temperature of 140-145°F.
Plating and Serving
Transfer the seared whiting fillets to plates. You can serve them with a simple white rice or rice pilaf, or opt for grains like quinoa or bulgur for a nutty flavor. Don't forget to garnish with fresh herbs and serve with lemon wedges on the side. Enjoy your delicious pan-seared whiting with capers!
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Pan-frying whiting fillets
Pan-fried whiting is a classic Southern dish that is easy to prepare and gluten-free. Whiting is a delicate, flaky, white-fleshed fish with a mild, slightly sweet flavour. It is an excellent choice for frying as it has a thin, delicate skin and a soft, light texture.
Ingredients:
- 4 160-180g skinless whiting fillets, bones removed
- Sea salt flakes and freshly ground black pepper
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- Butter
- Lemon zest
- Lemon juice
- Parsley
Method:
- Rinse and pat the fillets dry with paper towels.
- Season the fish with salt and pepper, and set aside.
- Heat 2 large frying pans over high heat.
- Add a drizzle of olive oil to both pans.
- When hot, add 2 fillets to each pan, placing them skin-side down.
- Cook for 2 minutes on each side.
- Divide the butter, lemon zest, lemon juice, and parsley between the pans.
- Shake to gently combine, then serve immediately with a salad.
Tips:
- If you only have one large frying pan, preheat the oven to 150˚C (fan-forced) and keep half the cooked fish warm while you cook the remaining fillets.
- If your fish is frozen, defrost it in cold water. Allow it to drain, pat it dry, and let it sit at room temperature while preparing the other ingredients.
- If you want to bread your fillets, dredge them in a flour mixture and let them sit for 10-15 minutes before frying.
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Seasoning and breading whiting
Whiting fish is a mild, white-fleshed fish with a delicate, flaky texture and a slightly sweet flavour. It is a great choice for frying as it cooks quickly and has a subtle flavour that pairs well with sauces and relishes.
To season and bread whiting, start by rinsing and patting the fillets dry with paper towels. For seasoning, you can use salt and pepper, or get creative with garlic powder, onion powder, paprika, and cayenne. If you want to add some citrusy freshness, squeeze some lemon over the fillets. You can also add herbs like parsley or cilantro.
For the breading, a simple combination of flour and cornmeal works well. You can also use corn flour, which will give the fish a golden crust. Combine the flour and cornmeal in a large bowl or shallow plate, and season the mixture with salt and pepper. You can also add some Old Bay Seasoning to the mix for an extra kick of flavour.
Dredge both sides of the whiting fillets in the breading mixture, gently pressing the coating onto the fish. Shake off any excess flour before adding the fish to the hot oil. Be careful not to overcrowd the pan, as this will cause the fish to "poach" instead of fry.
Fry the whiting for 3-4 minutes on each side until golden and crispy. The fish is done when it registers an internal temperature of 140-145°F.
And that's it! Your perfectly seasoned and breaded whiting is ready to be enjoyed. Serve it with a side of tartar sauce, hot sauce, or your favourite dip.
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Defrosting and preparing whiting
If you're using frozen whiting, it's best to defrost it before cooking. The safest way to defrost the fish is to place it in a sealable plastic bag and immerse it in a bowl of cold water. Change the water occasionally to speed up the process. Depending on the size of the fish, it should be fully defrosted within 10 minutes to an hour. You can also defrost the fish in the refrigerator overnight, which will take between 10 and 36 hours.
Do not defrost the fish at room temperature, as this can cause bacteria to multiply and lead to foodborne illness. Similarly, do not use warm or hot water, as this can give the fish a mushy texture and also lead to food poisoning. Once the fish is defrosted, rinse it under cold water to remove any frost or ice, and pat it dry with a paper towel.
If you're in a hurry, you can cook frozen whiting without defrosting it. Simply add a few minutes to the cooking time.
Before cooking, prepare the whiting fish by washing it and patting it dry. Brush the fish with a thin layer of olive oil, or your favourite marinade, and season with a pinch of salt and pepper. You can also coat the fish in a breading mixture: combine flour, cornmeal, and seasonings in a bowl, and dredge the fish in the mixture.
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Serving suggestions
Pan-seared whiting is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to elevate your pan-seared whiting:
Vegetables
Charred broccoli, blackened green beans, and pan-seared asparagus are excellent choices to accompany your whiting. If you're looking for something seasonal, try pan-fried yellow squash or roasted squash and zucchini. These vegetables will add a healthy and tasty dimension to your meal.
Salad
A simple house salad or a red leaf lettuce salad with garlic dressing can be a refreshing accompaniment to your pan-seared whiting. The crispness of the lettuce and the tang of the garlic dressing will complement the delicate flavour of the fish.
Sauces and Relishes
Whiting has a mild flavour, so it pairs well with various sauces and relishes. A squeeze of lemon juice, a drizzle of butter, and a sprinkling of parsley can enhance the flavour of the fish. For a more robust sauce, consider serving it with a tomato chilli chutney, which can add a spicy kick to your dish.
Starch
While some prefer to avoid starch, others may enjoy pairing their whiting with rice, noodles, or potatoes. These options can round out the meal and satisfy heartier appetites.
Dessert
For a sweet conclusion to your meal, offer a sugar-free dessert such as a slice of pound cake or mini chocolate cheesecakes. These treats will satisfy your sweet tooth without the sugar rush.
Remember, pan-seared whiting is a versatile dish, so feel free to get creative with your sides and accompaniments to suit your taste preferences and dietary needs.
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Frequently asked questions
Yes, you can pan-sear whiting.
First, defrost your fish in cold water, then pat it dry and let it sit at room temperature. Next, season both sides of the fish with salt and pepper, or a seasoning blend. Heat a large skillet over medium heat and add oil and butter. Place the whiting, skin-side down, into the pan and cook for 3 minutes. Flip the fish and cook for another 3 minutes. Check the internal temperature with a meat thermometer—if it registers 140-145°F, the fish is done.
It takes approximately 6 minutes to pan-fry whiting, cooking each side for about 3 minutes.
Pan-fry whiting at medium heat. If the oil and butter start smoking, turn down the heat to low-medium.
You can serve pan-seared whiting with a variety of sides. Some options include:
- Salad (house salad or red leaf lettuce salad with garlic dressing)
- Charred broccoli, blackened green beans, or pan-seared asparagus
- Pan-fried yellow squash or roasted squash and zucchini
- Hushpuppies or coleslaw
- Fries
- Condiments like tartar sauce or tomato chilli chutney
