The term whiting fish is a common name applied to many fish including southern kingfish, channel mullet, black mullet and ground mullet. Whiting fish inhabit the Gulf of Mexico and scavenge in sandy waters. Whiting fish can be caught directly from the shore all year round and have flaky, white flesh with a delicate flavor that pairs well to any number of sauces and seasonings. Whiting fish fillets are thin and well-suited to frying, but can be overcooked if you don't fry them carefully.
Place the flour, eggs and breadcrumbs in three separate bowls.
Season both sides of the fillets in salt and pepper to taste.
Dredge the fillets through the flour to lightly and evenly cover both sides. Dip the fish in the eggs and then cover both sides in the breadcrumbs.
Melt the butter in a large frying pan.
Cook both sides of the fish until they are golden brown.
Serve the fish with tartar sauce or rice on a sandwich or over a mixed green salad.