SeaMazz® Whiting Fillets

Preparation:

To Thaw: For best results, thaw Whiting fillets in a covered pan in the refrigerator for 4-6 hours. For quicker thawing, place fish in an airtight bag or original packaging and submerge in a pan of cold water. Quick thawing can also be done in the microwave, according to manufacturer's instructions. Do not thaw fish at room temperature. Do not refreeze.

To Microwave: Place thawed, rinsed and pat dried fillets, skin side down in a microwave-safe dish. Cover fillets with your favorite sauce, salsa or broth. Cover dish and microwave on high for 3-4 minutes. Vent cover on fish and microwave for an additional 3-4 minutes, or until fish is opaque and flakes when tested.

To Bake: Preheat oven to 425° F. Rinse and pat dry thawed fillets. Place fillets, skin side down, in a well-greased shallow baking dish. Season whiting fillets with salt, pepper and garlic powder. Drizzle with oil or melted butter. Bake uncovered for 8-10 minutes, or until fish is opaque and flakes easily when tested with a fork. For added flavor, sprinkle with lemon juice.

To Broil: Thaw Whiting fillets. Rinse and pat dry. Place fillets, skin side down, on well greased broiler pan. Season with salt, pepper and your favorite spices or herbs. Place a pat of butter or margarine on each fillet. Broil 5-8 minutes, or until fish is opaque and flakes when tested with a fork.

To Fry: Preheat oil in skillet over medium heat. Thaw, rinse and pat dry Whiting fillets. Dip fillets in milk, then dredge in a mixture of cornmeal seasoned with salt, pepper and paprika. Fry fillets for approximately 3-5 minutes on each side. You may substitute a beaten egg for milk or seasoned Italian bread crumbs for seasoned cornmeal.

Serving Suggestions: