Non-VegetarianD.C. Carryout cuisine Main Course

Mumbo Sauce Fried Whiting

Name: Mumbo Sauce Fried Whiting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: D.C. Carryout
Ingredients: 1.5 lb Whiting fillets; 1 cup Cornmeal; 0.5 cup All-purpose flour; 1 tbsp old bay seasoning; 4 cup Vegetable oil; 0.5 cup Ketchup; 0.25 cup Sugar; 1.5 tbsp White vinegar

Cornmeal-crusted fried whiting fillets drizzled with mumbo sauce, a classic carryout plate paired with fries and white bread across D.C.'s corner stores.

🇺🇸United States· Washington, D.C.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 430 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Deep fryer or heavy skillet

Nutrition

Per serving, approximate

Calories: 430 kcal
fat: 24
carbs: 24
protein: 30
calories: 430

Instructions

1
Mix the cornmeal, flour, and Old Bay in a shallow dish.
2
Pat the whiting fillets dry. Coat them completely in the cornmeal mixture.
3
Heat oil to 350°F in a deep skillet or fryer.
4
Fry the fillets for 3-4 minutes per side until golden and crisp.
5
Move the fish to a wire rack to drain.
6
Meanwhile, gently simmer the ketchup, sugar, and vinegar together for 5 minutes until glossy for a quick mumbo sauce.
7
Drizzle the mumbo sauce over the fried fillets right before serving.

Chef's tips

Keep the oil at a steady 350°F. Whiting fillets are thin and can overcook quickly if the oil gets too hot.

Storage

Best eaten fresh; refrigerate leftovers up to 1 day.

Reheating

Reheat in a hot oven briefly to re-crisp; avoid the microwave.

Common mistakes to avoid

•Adding too many fish pieces at once, which drops the oil temperature and makes the crust greasy
•Putting the sauce on too early, which makes the crispy crust soggy before serving