Southern Fried Whiting Fish —tender whiting fillets pan-fried until crisp and seasoned with a blend of dill, lemon pepper, and garlic.
2lbwhiting fillets6-8 fillets
1 1/3call-purpose flour
canola oilfor frying
In a small bowl blend together lemon pepper, salt, dried dill, garlic powder, and black pepper. Pat the whiting fillets dry with a paper towel. Sprinkle the fillets with a third 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 1/2 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 hot with lemon wedges and Erik’s Remoulade Sauce!