The Whiting I am familiar with would run 2 lbs. max. It sounds like we are talking about the same fish. So my first choice would be take the head off, and either filet or butterfly then fry the fish. Or you could poach the fish just a bit, remove the flesh and make "crab cakes". Or you could cook the fish in a sauce. Maybe like sauce piquant served with/over rice. My favorite pick would be fried. They are pretty good while hot. I don't care for the fish when cold.
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