That's a nice mess of Whiting. My favorite recipe for them is mix a sauce of either mayo or ranch, Dijon mustard, garlic powder or fresh garlic even better, pinch or two cayenne, onion powder & Parmesan Cheese, then a pinch of salt to your likin'. Rub it on dry filets then roll in panko. We spray them with coconut oil & air fry til dark golden. But deep fried they're hard to put down too. We had'em thick as here two & 3 years ago but they didn't (or haven't) shown this year. Some of the biggest we've ever seen too, at least in the Panama City area. Pensacola guys reported quite a few too