Fried Whiting

Preparation info
    • Difficulty


Appears in
Gullah Home Cooking the Daufuskie Way

By Sallie Ann Robinson

Published 2003

  • About

As summer approached, whiting would begin feeding below docks and beside pilings on Daufuskie, and we’d begin fishing for them. You can buy farm-raised whiting, as well as saltwater whiting, in many good grocery stores and fish markets. But if you have a choice, pick the tastier saltwater fish.


  • 4–6 whiting (or other mild fish), cleaned and scaled, and filleted, if you like
  • sprinkle salt and black pepper
  • sprinkle


Wash the fish and pat dry, laying them on a flat surface and sprinkling them with salt, pepper, and paprika on both sides. Heat the oil in a medium skillet until it is hot enough to brown, but not burn, a dab of flour dropped into it. Place the flour and/or cornmeal in a plastic or paper bag. Add 2 or 3 fish, hold the top of the bag closed tightly, and shake the bag until the fish are well coat