Fried Whiting
From A handbook of fish cookery, 1897
Serve with sauce in a tureen.
Presented as published in 1897. 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
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 26. The excerpt below is the record exactly as published.
fried. Whiting, Broiled. — Wash in salted water, split them open, and dry thoroughly. Dip them in oil, sprinkle with seasoning, dredge with flour, and then lay on a greased gridiron, and broil lightly on both sides. Place them on a hot dish, put a pat of butter on each, and serve smoking hot. Whiting, Fried. — Empty, and wash the fish, skin it, and then draw the tail through the mouth. Dip each one first into flour, then in beaten egg and bread- crumbs, drop into boiling fat, and fry to a golden brown. Garnish the dish with fried parsley
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