Fried Whiting

Ingredients

• four whiting
• some beaten eggs
• fine breadcrumbs
• sprinkle with salt
• with fried parsley
• a lemon cut in four

Method

1. 1

   Skin the whiting, hold it firmly at the back of the head, loosen the skin with a knife, and pull it off.

2. 2

   Dip each fish into beaten eggs, cover with breadcrumbs, and fry in heated fat.

3. 3

   Serve with fried parsley and lemon.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 87. The excerpt below is the record exactly as published.

FRIED WHITING. Whiting before being fried should be skinned, and the following is the proper way of doing it : — With a cloth in your left hand, take a firm hold of the whiting at the back part of the head just below the gills, then with a points knife in your right hand loosen the skin on each side of the fish (just over the upper dorsal fin) by inserting the point and pulling the skin off sharp, one side after the other. When the fish is skinned and trimmed, turn the tail round into its mouth and hook it to its teeth ; then dip each fish into some beaten eggs, cover it with fine bread- crumbs and fry them in the frying fat, heated beforehand for that purpose, sprinkle with salt before dishing them on a dish, paper, or napkin, with fried parsley, and serve with a lemon cut in four, or either of the following sauces, Anchovy, Plain Butter, Shrimp, or Hollandaise. PRACTICAL HOUSEHOLD COOKERY. 205 441. WHITING BOILED. Trim only the number of whiting required, boil in some salt water for about seven minutes; after which, dish them up on a napkin on a dish and serve with either a Tomato, Shrimp, Anchovy, Plain Butter, or Hollandaise sauce. 442. BROILED WHITING. Tnm the whiting and slightly score them on both sides, rub some oil over each and broil on a gridiron which has been previously rubbed with chalk. When done on both sides dish up on a napkin and serve with maitre d'hotel butter (No. 226) or ravigote (No. 162). 448. FILLETS OF WHITING, ITAUAN. Fillet four whiting, after having removed the skin as described in No. 438. Cut each fillet in two and place them side by side in a buttered saute-pan ; strew each with a little finely chopped parsley, season with salt and pepper, pour two ounces of melted butter, and squeeze the juice of a lemon over them, cover with a buttei'ed sheet of paper, put the lid over the saut^-pan and boil for six or seven minutes; after which, remove the lid and paper, dress the fish carefully on a dish, pour some Italian sauce (No. 204), prepared for that purpose, over them, and serve. 444^ FILLETED WHITING, VENITIAN. Fillet four whiting as in No. 443, place these in a deep dish, season with salt, pepper, a few sprigs of thyme, two bay-leaves, three shalots cut in slices, and a few blades of parsley; add one tablespoon ful of good vinegar and two of olive-oil. After having let them steep thus for at least two hours, drain on a cloth, dip each fillet sepa- intely into light-made fr5'ing batter, and throw one after 2o6 PRACTICAL HOUSEHOLD COOKERY. another into some frying fat, properly heated for that purpose. As soon as they have acquired a light-brown colour take them out of the fat, lay on a clean cloth in order that the gi^ase may be absorbed; dish them in a circle on a hot dish, pour some Yenitian sauce over, and serve. 445. FILLETS OF WHITING, CITIZEN STYLE. Skin and fillet four whiting as in No. 444 ; place these side by side in a large well-buttered gratin-dish; lay a border of plain boiled potatoes, chopped fine, round them ; season the lot with salt, pepper, and a little nutmeg: moisten with two ounces of melted butter; squeeze the juice of a lemon over the fillets and sprinkle these lightly with some fine bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.