How do you go about cooking them. Catch so many and always throw back, have heard they are good eats. Also heard they are real bony, any way to avoid that…
Tonys Chachere’s seasoning, self rising flour, drop in bubbling canola oil. Easy to fillet boneless and tasty fried.
Like Inshore said, fillet and fry. The fillets may be small(we call them tater chips), but are good eating. They don’t have any more bones than most fish have.
Molon Labe!
Until you have loved a dog, part of your soul remains unawakened. - Anatole France (paraphrased)
RIP my “Puppy Dog” 10/15/2004 - 1/14/2013
I’ve never really targeted whiting and normally just catch redfish, trout, and flounder. What areas would I fish if I were after them? It seems like a good species to target when I feel like anchoring up and drinking a few beers.
26 Seahunt
Angler’s Dream
They are pretty abundant in the rivers, creeks, and surf. Usually hit cut bait (shrimp,squid) versus live.
One of the best tasting fish in the ocean in my opinion. Buttermilk and cajun seasoning, house of autry spicy hot, grease. Good stuff.
There’s not much better than a plate of fried whiting, like anything if you fry them fresh. Not bony at all , just like a trout…easy to filet
- Adam
Much better than trout to me. I only keep trout if they are gut or gill hooked and going to die anyway. Whiting we keep. No more bones than a trout or redfish.
It’s amazing how many names that fish has, Menticirrhus americanus, southern kingfish, sea mullet, king croakers, king whiting, Carolina whiting, or just plain whiting. I call them pan fried 
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
I catch more whiting than all other fish put together in the river and surf. Kingfish is a well deserved name. So just filet and put in a frying pan. Got it.
If they are smaller, I like to scale and fry whole.
FYI, I deep fry a seatrout in House Autry’s SB, gutted/scaled and that’s it, it is dang good! Love Whiting too… get it at Bowen’s Island all the time.
I cant ever tell the difference between a croaker and a whiting.
1971 NEWPORT DAYSAILER 21’
1970 MAKO CC 22’
quote:
Originally posted by BREEZE1I cant ever tell the difference between a croaker and a whiting.
1971 NEWPORT DAYSAILER 21’
1970 MAKO CC 22’
Looking at them, or eating them?
quote:Looking at them, I've never tried eating either one.
Originally posted by Fred67quote:
Originally posted by BREEZE1I cant ever tell the difference between a croaker and a whiting.
1971 NEWPORT DAYSAILER 21’
1970 MAKO CC 22’
Looking at them, or eating them?
1971 NEWPORT DAYSAILER 21’
1970 MAKO CC 22’
Whiting- slender body, whiskers under the mouth. Croaker- rounded body, spot near top of body, they croak when you’re unhooking them…once you positively ID them once, you won’t mistake them again…they look nothing alike.
'a stranger is just a friend i havent met yet’jt
quote:Gotcha! That means I've never caught a whiting, or I need to lay off the beer.
Originally posted by tennispro24Whiting- slender body, whiskers under the mouth. Croaker- rounded body, spot near top of body, they croak when you’re unhooking them…once you positively ID them once, you won’t mistake them again…they look nothing alike.
'a stranger is just a friend i havent met yet’jt
1971 NEWPORT DAYSAILER 21’
1970 MAKO CC 22’