Fried Whiting

Ingredients

• Fried Whiting
• wrap it in a soft cloth
• half fill an iron saucepan with frying fat
• Break an egg, and put the white only
• two ounces of crumbs
• a table-spoonful of flour
• a small pinch of pepper
• half a salt-spoonful of salt

Method

1. 1

   Flour the whiting and let it sit.

2. 2

   Heat frying fat until pale blue smoke rises.

3. 3

   Dip fish in egg white, coat with a mixture of bread-crumbs, flour, pepper, and salt.

4. 4

   Fry until lightly browned, then drain on kitchen paper.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 30. The excerpt below is the record exactly as published.

Fried Whiting. — Flour the whiting, and wrap it in a soft cloth, and let it lie in the kitchen for an hour or more. It is an advantage for fish thus to lie for an hour or two after it is floured. When wanted, half fill an iron saucepan, of a size that will hold the frying-basket, with frying fat (see February 19th). Put it on the fire to boil. When water boils it bubbles up quickly, when fat boils it is still. The best way of telling when the fat is ready for the fish is to watch it until, when still, a pale blue smoke rises, and this is a sign that it is ready for the fish. Break an egg, and put the white only into a plate and beat it lightly. Pass both sides of the fish through the egg, hold it up to drain, and roll it in fine dry bread-crumbs which have been mixed with flour, pepper, and salt, in the proportion of a table-spoonful of flour, a small pinch of pepper, and half a salt- spoonful of salt to two ounces of crumbs

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