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Old 12-18-2007, 09:54 PM   #11
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The only thing about frying the whole fish is how to deal with bones latter. I thought whiting has a lot of bones, unless I am mistaken. Fried does sound good though
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Old 12-18-2007, 10:11 PM   #12
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Whiting has very soft bones. You won't even notice most of them.
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Old 12-19-2007, 12:46 AM   #13
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One way would be to put some herbs, slices of citrus, and slices of onions (yep onions) into the cavity and bake. Then would cover with a bit of a sauce made of tomatoes.

Whiting, if we are talking about the same fish I used to catch, will be tasty that way.
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Old 12-19-2007, 12:58 AM   #14
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Hmmm in the cavity u say, does it matter if they are really really big?
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Old 12-19-2007, 04:53 AM   #15
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have done it with 14 pound striped bass.
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Old 12-19-2007, 07:16 PM   #16
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i made a bad typo, I meant to say does it matter if they aren't really really big?

Sorry!
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Old 12-19-2007, 08:00 PM   #17
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it will be fine. they sound just the right size
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Old 01-26-2008, 12:49 PM   #18
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Yeah, fried whiting is fantastic.

+1 to the light dry breading with cornmeal.

Try adding some hot sauce to the outside of the fish before you apply the breading.

Lousiana "hot fish" almost always denotes fried whiting with hot sauce. It is very nearly a religious experience to eat, when done properly.


EDIT: To fry, filet the fish first. It'll make it a million times easier.
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