Whiting fish is a delicate fish that can move from a wonderful dish to a watery mush in no time flat. The best way to cook this delicate fish is the old fashioned way--with a lot of hot oil and batter.
Prepare the oil. The oil will need to be heated to the crawling stage. This stage occurs when the oil looks as if it is crawling on the bottom of the pot. Make sure you have enough oil to immerse the fish.
Beat the batter. The fish will be immersed in egg two times in this cooking method. Break 10 to 12 eggs, depending on the amount of fish you will be serving and beat in a bowl. Add black pepper, red pepper and garlic powder to the eggs to taste.
Season the flour. In a separate bowl, add flour, black pepper, red pepper, garlic powder and salt. Mix this together to disperse all of the seasonings throughout the flour.
Dip the fish four times. You will dip the whiting fish in the egg, move to the flour and coat, back to the egg and then back to the flour for a final coat. Once this is complete you are ready to fry the fish.
Drop in the oil. Immediately after coating the whiting fish you will need to fry the fish. Drop the fish into the crawling oil and fry for three to four minutes depending on the size of the fish fillet. The fish should float when done.
After the fish is done frying, drain on paper towels to remove excess oil.
Be very careful with the hot oil.