Southern fried whiting and shrimp get a crisp, flavorful crust from cornmeal, flour, cayenne, and garlic. Fry in small batches so the oil stays hot and the coating remains crunchy.
Southern Fried Whiting and Shrimp
Crisp cornmeal-coated whiting fillets and optional shrimp, seasoned with black pepper, cayenne, and garlic, then fried until golden.
Servings 6 servings
Ingredients
- 3 pounds fresh whiting fillets
- 1 pound large shrimp peeled and deveined, optional
- 1 cup cornmeal
- 2 tablespoons all-purpose flour
- 2 teaspoons black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt plus more for seasoning
- 1/2 teaspoon garlic powder
- Neutral frying oil as needed
Instructions
- Rinse the whiting briefly under cold water and pat it completely dry. Pat the shrimp dry as well if using. Season lightly with salt and pepper.
- In a large shallow bowl, combine the cornmeal, flour, black pepper, cayenne, salt, and garlic powder.
- Pour enough oil into a heavy skillet for shallow frying and heat it to about 350°F (175°C). The oil should be hot but not smoking.
- Dredge each whiting fillet in the cornmeal mixture and shake off the excess.
- Fry the fish in batches without crowding the skillet, about 4–5 minutes per side, until golden, crisp, and opaque inside.
- Coat the shrimp in the same mixture and fry for about 2–3 minutes per side, until golden and opaque. Do not overcook.
- Transfer the fried seafood to a wire rack or paper towels to drain. Serve hot.
Frying Tip
Keep the oil near 350°F (175°C) and drain the seafood on a wire rack. Shrimp cook faster than fish, so fry them separately.