dairy-freenut-freesoy-free
Fried Whiting
From The "A1" cookery book, 1901
Serves 1
Melted butter or anchovy sauce is recommended.
Presented as published in 1901. 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
320Calories
11 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein11 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol227 mg
Sodium89 mg
Potassium131 mg
Calcium40 mg
Iron1 mg
Magnesium11 mg
Phosphorus155 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate27 mcg
Choline176 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 23. The excerpt below is the record exactly as published.
Whiting.— Clean and dry the fish, lay them on a fish-plate, and put them into water at the point of boiling ; throw in some salt, a bay-leaf, and plenty of well-washed parsley tied together ; let the fish just simmer for from five to ten minutes, and watch them closely that they may not be overdone. Large fish take longer. Serve parsley and butter sauce with them. Filleted Whiting. — These are cooked precisely the same as the whole fish except that they are never skinned, and Piquant sauce is usually served with them. To Fry Whiting. — Whiting are generally skinned, but they FISH. 29 taste much nicer when the skins are left on. After they are cleaned and dried in a cloth their tails must be fastened in their mouths, dredge with flour, and egg and bread-crumb, then put in a frying basket and fry a clear golden brown in boiling lard
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