King George Whiting, skin on or skin off?

[ango]

Hi All.
So I have been getting a few whiting. I usually scale them, then fillet and cook. Last time I went out I only caught 3 but pretty good size, around 38 cm. I could not be stuffed scaling them, it makes such a mess, so I filleted them, then skinned the fillets which was pretty quick and easy. When I cooked them I think they tasted better with the skin off, the flavor was perhaps a bit milder which I liked. What does everyone do, do you scale of skin? Do you think it affects the flavor?
Cheers
Ango.

[bowl]

I skin all my fish, flathead,kgw, snapper...heaps better then scaling them.

[Sebb]

Less fishy without skin for sure.

But personally I think scale and gut then pan fry whole is easier.

[yepi'mon]

Leave skin on whiting, adds some crispness to it.

Get a scaler bag, takes off scales but also the slime which makes them slippery to fillet.

[purple5ive]

id be interested in finding some nice whiting recipes myself.
but i would most def leave the skin on for that crisp feel.
if your coating it in flour then i think leaving skin on is a waste of time.
pan fry = leave skin on

[re-tyred]

I only pan fry mine without any batter, just some seasoning and into shallow non stick fry pan , skin on.

[purple5ive]

I only pan fry mine without any batter, just some seasoning and into shallow non stick fry pan , skin on.

what do you season them with mate.

[SteveoTheTiger]

if your coating it in flour then i think leaving skin on is a waste of time.
pan fry = leave skin on

I agree.

[frozenpod]

Flathead go great shallow fried with skin and scales.

The scales go crispy.

KGW I preffer without skin.

[Andrews]

I like skin on, helps keep the fish together and adds a little texture.
Little seasoning, if anything a dredge in rice flour/corn flour and we're set.