Whiting are a small but tasty saltwater panfish caught in the Atlantic and Gulf and called by many regional names. In the north they are called kingfish, in the Carolinas they are called sea mullet or Virginia mullet, in the south they are called whiting.
For more information on Carolina fishing and seafood cooking check out my book Surf and Saltwater Fishing in the Carolinas
Whiting don’t get very large but put up a good fight on light tackle and are extremely tasty. Some folks call them roundhead or just mullet, although they are unrelated to the true striped mullet. Whiting are actually members of the drum and croaker family, related to speckled trout, redfish, and spot.
Be aware that some grocery stores sell imported fillets in the frozen foods section labeled “whiting” but these are not sea mullet. They are different, less tasty fish.
Most whiting are cooked whole and dressed but larger ones can be filleted.
Easy Fried Whiting
6 pan-sized whiting, dressed
1 cup flour
½ cup milk
1 egg
salt
black pepper
veggie oil
Place milk in a large bowl. Crack and add egg, beat until smooth. Place flour on a plate. Salt and pepper whiting to taste. Dip whiting in milk and egg mixture then roll in flour until coated. Fry in veggie oil until fish is golden brown. Serve with slaw, hushpuppies, French fries and sweet tea. Serves 2.
Romantic Morning Whiting
4 fresh whole whiting, dressed
2 cups orange juice
3 tablespoons lemon juice
3 tablespoons tomato juice
1 green pepper, diced
1 orange, cut into eight pieces
black pepper
olive oil
Put the four dressed whiting in a dish (that has a cover) and pour in the orange juice over fish. Add the other juices and cover, put in fridge and marinate for 30 minutes. Remove whiting and discard marinade. Grease a baking pan (that also has a lid) with olive oil. Place whiting in pan, add green pepper and orange around fish. Cover and cook fish at 350 degrees for about 18-2O minutes. Serve with eggs and grits. Serves 2.
Buttery Baked Whiting
1 lb whiting (sea mullet) fillets
lemon juice
1 onion, thinly sliced
celery salt
1/3 stick butter
olive oil
Preheat oven to 350 degrees. Place fillets in baking pan greased with olive oil. Sprinkle several drops of lemon juice and celery salt over fillets to taste. Place sliced onions over fish. Slice butter into thin pats and lay on top of onions and fish. Cover pan with aluminum foil and place in oven. Bake 22-25 minutes or until fish is done. You may baste fillets during baking. Serves 3.
Southport Baked Whiting
6 whiting (sea mullet), dressed
¼ lb butter
2 tablespoons lemon juice
1 cup bread crumbs
olive oil
Preheat oven to 350 degrees. Melt butter and add lemon juice. Dip whiting in butter and roll in bread crumbs. Place in baking dish greased with olive oil. Bake 16-18 minutes or until fish is done. Serves 2.
For more fish and seafood recipes see my blog A Dash Of Salty.
