gluten-freenut-freesoy-free
Fillets of Whitings
From Modern cookery, in all its branches, 1884
Serves 1
Fillets take about 5 minutes to fry.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
207Calories
34 gProtein
0 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein34 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat6.7 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol287 mg
Sodium179 mg
Potassium443 mg
Calcium100 mg
Iron1.4 mg
Magnesium38 mg
Phosphorus432 mg
Zinc2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate43 mcg
Choline245 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 88. The excerpt below is the record exactly as published.
FILLETS OF WHITINGS. Empty and wash thoroughly, but do not skin the fish. Take off the flesh on both sides close to the bones, passing the knife from the tail to the head ; divide each side in two, trim the fillets into good shape, and fold them in a cloth, that the moisture may be well absorbed from them ; dip them into, or draw them through, some beaten egg, then dip them into fine crumbs mixed with a small por- tion of flour, and fry them a fine light brown in lard or clarified butter ; drain them well, press them in white blotting-paper, dish them one over the other in a circle, and send the usual sauce to table with them. The fillets may also be broiled after being dipped into eggs seasoned with salt
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