Ingredients:

  • 1.5 lbs fresh whiting fillets
  • 1/2 cup fine yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 3 tbsp grapeseed oil
  • 2 tbsp unsalted butter
  • 1 medium lemon, juiced and zested
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Pat the 1.5 lbs whiting fillets completely dry with paper towels. Note: Surface moisture is the enemy of a crisp crust.
  2. Season the fish evenly on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  3. Mix the 1/2 cup cornmeal, 1/2 cup flour, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne in a shallow dish.
  4. Dredge each fillet in the mixture, pressing down firmly until every inch is covered in a fine dust.
  5. Shake off any excess coating gently. Note: Too much flour leads to a gummy, thick skin.
  6. Heat 3 tbsp grapeseed oil in a large skillet over medium high heat until it shimmers and ripples.
  7. Lay the fillets in the pan away from you to avoid splashes.
  8. Cook for 3 mins until the edges look golden and opaque.
  9. Flip carefully and add 2 tbsp butter and the lemon juice/zest to the pan.
  10. Baste the fish with the bubbling lemon butter for 3 mins until the crust is deep mahogany and shattering.