Eating spot, croker, whiting
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Thread: Eating spot, croker, whiting

  1. #1
    Join Date
    Feb 2009
    Location
    Watauga
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    73

    Eating spot, croker, whiting

    My wife and I always seem to catch plenty of spot, croker, and whiting but have never tried cooking and eating them.

    How to you go about cleaning and cooking them? Any particular recipes?

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  3. #2
    Join Date
    Feb 2008
    Location
    Columbia, SC
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    5,579
    Those are mainly fried in my experience. Whiting big enough to be filleted are fantastic but a bit soft. If they're not big enough to fillet I let them go or use them for bait in a pinch. We don't often get filletable sized croaker down here and I don't care for the madness of spot runs.

  4. #3
    Join Date
    Jun 2017
    Location
    Solanco
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    257
    Fillet and then skin the fillets. Dip in egg wash and then coat in your favorite crumbs/seasoning/panko and fry them up brown. Awesome eating.

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  6. #4
    Join Date
    Feb 2009
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    Watauga
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    73
    Quote Originally Posted by Gorge View Post
    Fillet and then skin the fillets. Dip in egg wash and then coat in your favorite crumbs/seasoning/panko and fry them up brown. Awesome eating.
    So it is best not to eat the skin?

  7. #5
    Join Date
    Jun 2017
    Location
    Solanco
    Posts
    257
    It's a lot easier to slip the skin off the fillets than it is to scale the fish. The crumbs stick better to the flesh, than to the skin, as well. Just my preference. When I was a kid, I would scale, behead, and gut the pan fish and then fry them up whole. I never minded dealing with the bones. Later in life, married and with two beautiful daughters, I learned that it's gross to have to use your hands to eat fish. I never knew that when I was young and single.

  8. #6
    Join Date
    Jan 2004
    Location
    Venice FL
    Posts
    4,173
    Gorge, Now days people want fish with no bones and don't taste like fish. LOL!

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