This recipe is perfect for fish fry night, Lent Fridays, cookouts, or anytime you want a crispy seafood dinner without a ton of prep.
WHY YOU'LL LOVE THIS RECIPE
This recipe is easy to get right. Whiting cooks quickly, the fish fry mix is already seasoned, and the mustard trick makes the coating stick and fry up extra crunchy.
INGREDIENTS
Here is everything you need: Fresh whiting, Yellow mustard, Zatarain’s New Orleans style seasoned fish fry mix, Cajun seasoning, Old Bay seasoning, Oil
Clean whiting fillets, pat very dry with paper towels, and cut into your preferred serving sizes. Drying the fish is the key to crispy coating.
STEP 1: PREP THE FISH
STEP 2: HEAT THE OIL
Pour 2 to 3 inches of oil into a large skillet and heat over medium-high heat. Best temp if you have a thermometer: around 350°F.
STEP 3: MUSTARD COAT AND SEASON
Lightly coat fish on both sides with yellow mustard. Season fish evenly with about 1/2 teaspoon Cajun seasoning and 1/2 teaspoon Old Bay.
STEP 4: SEASON THE FISH FRY MIX
Add the Zatarain’s fish fry mix to a large resealable bag. Sprinkle in the remaining Cajun seasoning and Old Bay. Seal and shake to combine.
STEP 5: COAT THE FISH
Add the whiting fish to the bag, seal it, and shake until the fish is fully coated.
STEP 6: FRY IN BATCHES
Carefully add fish to the hot oil. Fry in batches about 4 minutes, turning once, until golden brown and crispy.
STEP 7: DRAIN AND SERVE
Remove fish and drain on paper towels or a wire rack. Serve hot. Keep batches warm in a low oven if needed while you finish frying.
STORAGE TIPS
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer at 375°F until hot and crispy again.
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