Sham Whitebait

Ingredients

• Take any fish that will fillet well
• rolled in very fine bread-crumbs
• fried parsley round
• lemon

Method

1. 1

   Have the fillets carefully skinned, and then, with a very sharp knife, cut them into pieces about an inch and a half long and half an inch wide.

2. 2

   Great care must be taken not to break the flakes or leave jagged edges to the little pieces, which may be fried in a whitebait basket, egged, and rolled in very fine bread-crumbs, or fried in the ordinary way.

3. 3

   Serve very hot, with fried parsley round, lemon, brown bread and butter.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 7. The excerpt below is the record exactly as published.

Sham Whitebait Take any fish that will fillet well — for instance, soles, lemon soles, or a firm plaice. Have the fillets carefully skinned, and then, with a very sharp knife, cut them into pieces PLAIN COOKING 33 about an inch and a half long and half an inch wide. Great care must be taken not to break the flakes or leave jagged edges to the little pieces, which may be fried in a whitebait basket, egged, and rolled in very fine bread- crumbs, or fried in the ordinary way. Serve very hot, with fried parsley round

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