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Southern fried whiting fillets and crispy shrimp

Southern Fried Whiting and Shrimp

Crisp cornmeal-coated whiting fillets and optional shrimp, seasoned with black pepper, cayenne, and garlic, then fried until golden.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Seafood
Cuisine: American, Southern
Ingredients Method

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

Method
 

  1. 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.
  2. In a large shallow bowl, combine the cornmeal, flour, black pepper, cayenne, salt, and garlic powder.
  3. 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.
  4. Dredge each whiting fillet in the cornmeal mixture and shake off the excess.
  5. Fry the fish in batches without crowding the skillet, about 4–5 minutes per side, until golden, crisp, and opaque inside.
  6. Coat the shrimp in the same mixture and fry for about 2–3 minutes per side, until golden and opaque. Do not overcook.
  7. Transfer the fried seafood to a wire rack or paper towels to drain. Serve hot.