Fried whiting and shrimp Ingredients * 3 lbwhiting, fresh fillet * 1 corganic corn meal * 2 Tbspflour....

 

Overview & Flavor Concept

Fried whiting and shrimp is a classic seafood pairing: delicate, mild fish (whiting) plus sweet, tender shrimp, both coated in a seasoned crust and fried until crisp and golden. The contrast of textures — crisp exterior, juicy interior — is key.

Some important considerations:

• Whiting is a light fish; it cooks quickly and can become fragile if overhandled.

• Shrimp are fast‑cooking; they need only a few minutes in hot oil.

• The coating (flour, cornmeal, breadcrumbs, or batter) should adhere well but not become soggy.

• The frying oil must be hot enough to crisp without greasiness.

• Serve immediately (or keep warm carefully) so they maintain crunch.

We’ll do a “dual” frying of both fish and shrimp, either together (if sizes and coating are compatible) or in separate batches.

---

Ingredients (serves ~4–6, depending on portions)

Here’s a suggested set of ingredients. You can scale up or down as needed.

Seafood & Primary Ingredients

• Whiting fillets (skinless or with skin, depending on availability) — ~4 to 8 fillets (or around 500–700 g)

• Shrimp, peeled, deveined, tails optional — ~300–400 g

• Salt & freshly ground black pepper

• Lemon or lime wedges (for serving)

Coating / Breading / Batter Components

You can choose one of a few styles (dry dredge, buttermilk + flour, or breaded). Here’s a mixed approach that works well:

• All-purpose flour — ~1 to 1½ cups

• Cornmeal or fine corn flour — ~½ cup (optional, for extra crisp)

• Seasonings for flour:
   • Garlic powder
   • Onion powder
   • Paprika (sweet or smoked)
   • Cayenne pepper or chili powder (optional, for heat)
   • Salt & pepper
   • (Optional) Old Bay seasoning or fish fry mix

• (Optional) Buttermilk or milk + egg for a “wash” (to help coat)

• (Optional) Breadcrumbs or panko (for a crispier outer layer)

Frying & Finishing

• Neutral oil for frying (e.g. vegetable oil, peanut oil, sunflower oil) — enough to deep fry or shallow fry to depth of ~1½ to 2 inches (4–5 cm)

• Paper towels or a wire rack for draining

• Fresh parsley or chopped herbs for garnish

• Tartar sauce, cocktail sauce, or lemon‑butter dip (optional, for serving)

---

Equipment & Prep Tips

• Deep skillet, Dutch oven, or a deep fryer (heavy-bottomed pan preferred)

• Thermometer (to monitor oil temp, ~ 175–190 °C / 350–375 °F)

• Mixing bowls, shallow pans for dredging

• Tongs or slotted spoon

• Wire rack + baking sheet (for draining) or paper towels

• Knife, cutting board

Before frying, make sure:

• Seafood is cleaned, patted dry (moisture is enemy of crisping)

• Coating ingredients are measured and mixed before starting

• Oil is heating and you have a plan for batch frying (don’t overcrowd)

---

Step‑by‑Step Instructions

Here’s a full walkthrough:

1. Prep Seafood

1. Clean & dry
    - Whiting: remove bones (if any), rinse, pat dry with paper towels.
    - Shrimp: peel, devein, rinse, and pat dry. If tails are left on, ensure they’re clean.

2. Season lightly
    - Sprinkle a little salt & pepper on the fish and shrimp. Be cautious — the coating will also carry salt.

3. Optional marination / soak (for better adhesion)
    - If desired, you can soak shrimp in a little buttermilk (or milk + a splash of lemon) for 10–15 minutes.
    - For fish, you can brush with a thin “wash” (milk or lightly beaten egg + milk) to help the coating stick.

2. Prepare the Coating / Breading Setup

Set up stations:

• Station A (dry mix): In a shallow bowl or dish, combine flour, cornmeal (if using), and all your seasonings (garlic powder, onion powder, paprika, cayenne, salt, pepper, and any specialty blend or fish fry mix). Mix thoroughly.

• Station B (wash, optional): A bowl with buttermilk or milk + egg (if you want an extra bind).

• Station C (optional crumb): If you want a double coating, place breadcrumbs or panko in another shallow dish.

You can do either a single dredge (fish/shrimp → dry mix), or a double (→ dry mix → wash → dry mix again or breadcrumbs) depending on how thick/crispy you want the coating.

3. Heat the Oil

• Pour enough oil into your frying pan or pot so that the fish and shrimp can be mostly submerged (or sufficiently so they crisp without scraping the bottom).

• Heat the oil gradually over medium‑high. Use a thermometer; target 175–190 °C (350–375 °F).

• To test readiness, drop a pinch of the coating mix: if it sizzles and browns in ~30 seconds, the oil is ready.

4. Dredge & Bread Seafood

Work in manageable batches:

For Whiting:

1. Dredge each fillet into the dry mixture, shake off excess.

2. (If using wash + double coating) Dip into the milk/egg wash, let excess drip, then back into the dry mix or crumbs.

3. Make sure coatings are even but not clumped — you want a thin, adherent layer.

For Shrimp:

1. For each shrimp, you can do a light dredge in dry mix, or a more substantial breading (dry → wash → crumb) depending on texture you like.

2. Coat evenly, ensuring edges get covered.

5. Frying

Fry fish and shrimp in separate batches (or if your pan is big enough, side by side) so they each cook optimally.

Frying procedure:

1. Carefully slide the coated fish into the hot oil (gently — don’t splash).

2. Fry without crowding — leave space so the oil flows around each piece.

3. For whiting fillets: fry ~4–6 minutes, turning once, until golden brown and cooked through. The cooking time depends on thickness.

4. For shrimp: fry ~2–4 minutes depending on size — until pink, curled, and the coating is crisp and golden.

5. Use tongs or a slotted spoon to remove, and drain on a wire rack or paper towels. Avoid stacking while hot (steam will soften crust).

Repeat until all seafood is fried. Always monitor oil temperature and let it recover between batches (if it drops too low, coating will absorb oil and become greasy).

6. Final Touches & Serving

• While still hot, you may sprinkle a light pinch of salt (if your coating is not overly salted).

• Garnish with fresh chopped parsley or herbs, and lemon or lime wedges.

• Serve immediately with sides or dipping sauces (tartar, cocktail sauce, garlic butter, etc.).

---

Full Narrative Example Version

Here’s how making a full meal of fried whiting and shrimp might go, step by step:

1. You purchase or receive fresh whiting fillets and shrimp. You rinse them gently in cold water, then lay them on paper towels and pat them dry thoroughly.

2. You lightly season both fish and shrimp with a bit of salt and pepper, knowing the coating will also carry seasoning.

3. You whisk together your dry coating: 1¼ cups flour + ½ cup cornmeal, garlic powder, onion powder, smoked paprika, a pinch of cayenne, maybe a teaspoon of a fish fry blend, along with salt and pepper.

4. (Optional) You whisk together a milk + egg wash in a separate bowl.

5. You set up your dredging stations: dry mix, wash (if using), and crumb if you plan double coating.

6. You pour oil into your large skillet — maybe 1.5 to 2 inches deep — and begin heating. You clip your thermometer on the side and wait for it to reach ~180 °C (356 °F).

7. You take a whiting fillet, dredge it in the dry mix, shake off excess, then (if doing double) dip into the wash and back into dry mix. You place it gently into the hot oil. You monitor the oil’s temperature; it dips a bit, then returns.

8. You repeat for shrimp (one or two at a time), watching them fry, turning as necessary. The shrimp curl, the coating sizzles, the aroma is irresistible.

9. You remove pieces when golden and cooked, placing them on a wire rack or paper towel to drain. The first batches stay crisp; you keep the oil ready for the next batch.

10. When all are done, you may arrange on a platter, sprinkle fresh parsley, add lemon wedges. You bring out tartar sauce or a garlic butter dip, perhaps a side of coleslaw, fries, or a fresh salad.

11. You serve immediately — the crunch is at its best fresh out of oil.

---

Variations & Flavor Twists

You can adapt the base recipe in many ways. Here are suggestions:

Coating & Texture

• All cornmeal or coarser flour: For a more rugged, Southern “fish fry” style, use more cornmeal.

• Buttermilk marinade: Let shrimp/fish soak in buttermilk + hot sauce + salt for 15–30 min to tenderize and add flavor.

• Tempura-style batter: Use a lighter, cold batter (flour + ice water + egg) for a crisp, delicate crust.

• Seasoned breading: Use panko breadcrumbs, seasoned crumbs, or crushed crackers (e.g. saltines) for extra crunch (seen in Sea Island style recipes). Goodtaste with Tanji

• Spicy or smoky touches: Add cayenne, smoked paprika, chipotle powder, or a pinch of chili to the dry mix.

• Herbs / zest: Add a little lemon zest, chopped parsley, or dried herbs to your coating for brightness.

Sauces & Accompaniments

• Tartar sauce: Classic choice (mayonnaise + pickles + herbs + lemon).

• Garlic butter / lemon butter: Melt butter, add garlic, parsley, and lemon — drizzle over the fried seafood.

• Cocktail sauce: Ketchup + horseradish + lemon juice + hot sauce.

• Spicy mayo / aioli: Mayonnaise, garlic, lemon, cayenne, or sriracha.

Side Dishes & Serving Ideas

• French fries, sweet potato fries, or chips

• Coleslaw or cabbage slaw

• Cornbread or biscuits

• Green salad / mixed greens

• Hush puppies (fried cornmeal balls)

• Lemon wedges / tart pickles / pickled vegetables

Mixed Seafood (fried “fritto misto” style)

You can extend this method to include other seafood — calamari rings, small whole fish, scallops — like in fritto misto (Italian fried seafood mix). lacucinaitaliana.com

Baking Alternative

If you prefer less oil or a lighter version, you can lightly oil or spray the coated fish and shrimp and bake on a wire rack in a hot oven (~220 °C / 425 °F) until crisp (turning once). The texture will differ (less deep‑fried crispness) but still tasty.

---

Troubleshooting & Tips

• Oil too cool → coating absorbs oil, becomes greasy. Use thermometer, wait for proper heat, don’t overcrowd.

• Oil too hot → exterior browns too fast, interior may remain undercooked. Control heat; if surface gets dark too quickly, reduce.

• Coating falling off → ensure seafood is dry before coating, press coating gently, let it rest a minute before frying, don’t disturb early in frying.

• Fish breaks / falls apart → handle gently, especially when turning; fish should be firm but not overcooked.

• Shrimp rubbery → overcooking. Shrimp need just a few minutes in oil.

• Loss of crisp on waiting → drain on wire rack (not paper towels alone) so air circulates and prevents sogginess. Serve soon.

• Seasoning bland → adjust salt in your coating or sprinkle finishing salt. Use flavorful seasoning blends (Old Bay, fish fry blends).

• Batch crowding → fry in small batches; allow oil temp to recover between batches.

---

Approximate Timing & Workflow Summary

• Prep (cleaning, seasoning, coating) — ~15–20 minutes

• Heating oil & initial test — ~5–10 minutes

• Frying whale & shrimp (in batches) — ~10–20 minutes, depending on quantity

• Drain & rest just a bit — ~5 minutes

• Serve

Total active time: ~35–50 minutes depending on scale and efficiency.

---

Sample Metric Version (for ~4–6 people)

• Whiting fillets: ~500 g

• Shrimp (peeled): ~300 g

• Flour: ~180 g

• Cornmeal (optional): ~60 g

• Oil: enough for ~4–5 cm depth

• Seasonings: garlic powder, onion powder, paprika, cayenne — ~1 tsp each (adjust)

• Milk + egg wash (optional): ~100 ml milk + 1 egg

Follow the same method above, balancing batch sizes to your frying pan.

---

Why This Method Works

• The dry mix + optional wash + double coating ensures the coating adheres and crisps.

• Maintaining proper oil temperature is critical to crisping without greasiness.

• Separate frying of fish and shrimp ensures each cooks optimally (shrimp are delicate and fast).

• Wire rack draining preserves crisp texture longer than stacking on paper towels.

• The simplicity makes it adaptable — you can adjust seasonings, coating style, and accompaniments.

---

If you like, I can convert this into a print‑friendly version, or give you a “Moroccan ingredients” adapted version, or even scale it for 2 persons. Do you want me to prepare one of those now?