I bought some frozen whiting. I have never heard of it before

dawn_mo

dawn_mo

Well-known member
but it was one of the few fish I could find that was not imported from Asia. What the heck do I do with these filets. They are about 10 inches long, and it appears that they have skin on one side, but I am not sure. Thanks!

 
Whiting is a mild fish served

by Captain Ds, Long John Silver, in fish sandwiches etc. Around here it is used for large crowd fish fries. I have only had it fried, but I like it.

 
Dawn, I looked in James Beard's New Fish Cookery...

He says they are caught off the coast of New England, New York, New Jersey and as far south as Virgina. He also mentions the "fish and chips" shop use. Then he goes on to say
"The flesh is white and delicately flavored. It adapts well to nearly all forms of preparation. The average whiting is about 12 to 14 inches long, (hence your 10" filet). He gives recipes for poached, grilled and Creole. It seems you could do about anything you wanted with it.

 
Dawn, may I suggest just putting on the grill with a little wipe of olive oil.>>

We catch them of the coast of Texas while camping and do them this way all the time.

 
And Time/Life The Good Cook fish book says it is suitable for all

cooking methods except braising and stewing. The other methods listed are Poaching and Steaming, Baking, Broiling and Grilling, and Frying.

 
Thanks everyone! This makes me very happy...

an affordable fish, that I can buy frozen at Evilmart, and that my "fishy" hating family might actually like. And I know they would love fish and chips or grilled in fish tacos or burritos. Thanks again. I am glad I won't be feeding it to the cats.

 
Well - down here we have what is known as Hot Fish Sandwich....

It's a soul food thing but honey let me tell you, it soothes this body's soul real good now that I have discovered them! We have two things that are quite unique to Nashville - Hot Chicken and Hot Fish. Now hot chicken is something more than just hot in temperature - it's HOT!!! But the fish is just hot from the frying.

You bread the whiting with cornmeal and deep fry. Place about two of those big babies atop two pieces of plain old cheap white bread. Next you have fun squeezing a bunch of French's yellow mustard on top (some places put some mustard on the bread too!) then top with mounds of dill pickle chips and sliced white onion. Dig in and enjoy! I know it sounds crazy but it's wonderful - I have to go to this joint down the road from work and have one at least once a week. Will take a pix and post next time - I need to do their write up for www.roadfood.com anyway.

Here's an article about it that will explain it better.....

http://www.rctimes.com/apps/pbcs.dll/article?AID=/20060811/ENTERTAINMENT0201/608110320/1005/MTCN0303

 
Thanks MCM...those sandwiches are huge.

I look forward to seeing your pictures and commentary. What is a Hot Chicken Sandwich? Thanks so much for posting this.

 
Yes but not really related to hot fish and hot chicken....

Hot browns were invented at the Brown Hotel in Louisville, KY so that's sort of close

 
Hot chicken is pretty different from hot fish...

Prince's Hot Chicken Shack is the most famous but as usual, everyone seeks to duplicate and try to claim they are #1.

No one really knows the secret but now that I am back from vacation, I am determined to play around and conduct experiments until I get it. Some marinate it, some use hot sauces as the liquid to coat it before breading, some put the spices in the coating. At any rate - most places do at least a couple of heat levels and even the mild is enough to set you on fire.

I think Prince's coating is mainly a blend of cayenne and other seasonings and spices. They fry it in old cast ironed skillets. When they take it out they put it on a piece of white bread to absorb the deep reddish orange grease. Then they top it with dill pickles and wrap it up in waxed sheets and put it in brown bag. This stuff is the bitter hot. The heat and the bitterness last a long time and as one coworker used to say, it burns going in, all the way through and out.

You can go to www.roadfood.com and see their write up on Prince's and a pix of it. It was the hit on their Roadfood Tour here in April. Jane just loves the stuff.

 
I remember whiting from my childhood (many, many years ago) my mother

steamed it in a skillet with a little water and dressed it with olive oil, slivers of garlic and lemon juice--served warm or at room temperature. I think we also called it "mullet".

 
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