Whiting is such an underrated fish, and honestly, it deserves so much more love in our kitchens! This delicate, flaky white fish is not only absolutely delicious but also incredibly versatile and budget-friendly. Whether you’re looking for a weeknight dinner that comes together in minutes or something elegant enough for entertaining, this perfect whiting fish recipe is going to become your new go-to.
I absolutely adore cooking with whiting because it has such a mild, sweet flavor that pairs beautifully with so many different seasonings and cooking methods. You can pan-sear it, bake it, broil it, or even poach it – the possibilities are truly endless. Today, I’m sharing my favorite way to prepare it: a beautiful pan-seared whiting with a buttery lemon sauce that’s absolutely divine.
What makes this recipe so special is how simple it is, yet how elegant and restaurant-quality the results are. The key is using fresh, high-quality whiting fillets and not overcomplicating things. Sometimes the best dishes are the ones where you let the ingredient shine. This recipe comes together in about 30 minutes from start to finish, making it perfect for busy weeknights.
If you’re new to cooking whiting, don’t worry – this fish is very forgiving and practically impossible to mess up. The meat is tender and flakes beautifully when cooked properly. I love serving this with roasted vegetables, rice pilaf, or a fresh green salad for a complete meal that feels both comforting and refined.
One of my favorite things about this recipe is how adaptable it is. You can easily swap out the lemon for lime, add capers or fresh herbs, or even incorporate a touch of garlic and white wine for a more complex sauce. Check out my Best Cream Cheese Frosting Recipe for a completely different flavor profile, or explore my Perfect Lemon Icing Recipe to see how versatile lemon can be in the kitchen.
The beauty of whiting is that it cooks so quickly – usually just 3-4 minutes per side depending on thickness. This means dinner can be on the table faster than you’d expect, without any sacrifice in flavor or presentation. I’m so excited for you to try this recipe and experience just how amazing whiting fish can be when prepared with care and attention to detail.
Ingredients
- 4 whiting fish fillets (about 6 oz each)
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional, can use chicken broth)
- Juice of 2 fresh lemons (about 1/4 cup)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme
- Lemon slices for garnish
- Sea salt flakes for finishing
Instructions
- Remove your whiting fillets from the refrigerator about 10 minutes before cooking to bring them to room temperature. This ensures even cooking throughout the fish.
- In a shallow bowl, combine the all-purpose flour, kosher salt, black pepper, and garlic powder. Mix these together with a fork until well combined.
- Pat the whiting fillets dry with paper towels – this is crucial for achieving a beautiful golden crust. Any moisture on the surface will create steam and prevent proper browning.
- Working with one fillet at a time, gently coat both sides in the flour mixture, shaking off any excess. The coating should be light and even, not clumpy.
- Heat a large skillet over medium-high heat for about 2 minutes until it’s nice and hot.
- Add 1 tablespoon of olive oil and 1 tablespoon of butter to the hot skillet, swirling to combine and coat the bottom evenly.
- Once the butter is foaming and the pan is ready, carefully place 2 whiting fillets into the skillet, skin-side up. Work in batches to avoid overcrowding the pan.
- Cook the fish for 3-4 minutes on the first side without moving it. You’ll know it’s ready to flip when the edges look opaque and the bottom is golden brown.
- Gently flip the fillets using a fish spatula and cook for an additional 2-3 minutes on the other side until the fish is cooked through and flakes easily with a fork.
- Transfer the cooked whiting fillets to a warm plate and tent loosely with foil to keep them warm.
- Repeat steps 5-10 with the remaining 2 fillets, using the remaining olive oil and 1 tablespoon of butter.
- Once all the fish is cooked and set aside, reduce the heat to medium and add the minced garlic to the same skillet.
- Sauté the garlic for about 30 seconds, stirring constantly, until it becomes fragrant but not browned.
- Pour the dry white wine (or chicken broth) into the skillet, scraping up any browned bits from the bottom – these flavorful bits are pure gold for your sauce.
- Let the wine reduce by half, which should take about 2 minutes.
- Remove the skillet from the heat and whisk in the remaining 2 tablespoons of cold butter, one piece at a time, until the sauce becomes silky and emulsified.
- Squeeze in the fresh lemon juice and stir in the chopped parsley and fresh thyme.
- Taste the sauce and adjust seasoning with additional salt and pepper as needed.
- Return the whiting fillets to the skillet, nestling them gently into the sauce.
- Let everything warm through for just 1 minute, then transfer the fish to serving plates.
- Spoon the buttery lemon sauce generously over each fillet and garnish with fresh lemon slices and a pinch of sea salt flakes before serving immediately.
Pro Tips
Flour Coating Tips: The flour coating creates a delicate, golden crust that helps seal in the fish’s natural moisture. Don’t skip this step, and don’t make the coating too thick – you want a light, delicate layer, not a heavy breading.
Pan Temperature Matters: Having your skillet hot enough is essential for getting that beautiful golden crust. If the pan isn’t hot enough, the flour will become soggy instead of crispy. Listen for a gentle sizzle when the fish hits the pan.
Don’t Overcook: Whiting is a delicate fish and overcooking it will result in dry, tough meat. The fish is done when it flakes easily with a fork and is opaque throughout. It’s better to slightly undercook it than overcook it.
Sauce Variations: Feel free to customize the sauce based on your preferences. Add capers for a briny note, incorporate fresh dill for an herby element, or swap the white wine for a splash of brandy. You can also make a simple brown butter sauce by skipping the wine entirely.
Side Dish Pairings: This whiting pairs beautifully with roasted asparagus, steamed baby potatoes, wild rice, or a fresh arugula salad. You might also enjoy pairing this meal with my Best Toll House Cookie Recipe for dessert if you’re planning a special dinner.
Make-Ahead Options: You can prepare the flour mixture and mince your garlic several hours ahead of time. However, it’s best to cook the whiting close to serving time for optimal flavor and texture. The sauce can be made while the fish cooks.
Leftover Storage: Cooked whiting can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or on the stovetop over low heat to avoid drying it out further.
Wine Selection: If using white wine, choose something you’d actually drink – a crisp Sauvignon Blanc or Pinot Grigio works wonderfully. The wine adds acidity and complexity to the sauce that really complements the delicate fish.