Whitebait

Ingredients

• Wash the fish
• Flour them well
• garnished with lemon
• garnished with parsley

Method

1. 1

   Wash the fish and dry in a cloth, keeping them as separate as possible.

2. 2

   Flour them well, place them carefully in a basket, and plunge into boiling fat.

3. 3

   Should you not have a basket, fry the fish, keeping it as separate as possible, and remove with a slice, and drain.

4. 4

   Whitebait take hardly any time to cook.

5. 5

   They should be served on a dish-paper, garnished with lemon and parsley.

6. 6

   Serve thin brown bread and butter, and lemon cut in quarters, with them.

Nutrition per serving

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.

garnished with parsley. White sauce may be served with fried plaice, or it can be served plain. 52. Filleted Plaice Well wash the fillets, and place them in a clean cloth to remove the water. When tho- roughly dry, dust the fillets in flour, then roll in egg and bread-crumbs, and fry brown in PLAIN COOKING 3i boiling fat. Drain on a paper until thoroughly dry, then serve on a dish-paper garnished with parsley. Filleted plaice may be served with or without white sauce. 53. Boiled Plaice Well wash the fish in salt and water, and place in the water in which you boil a piece of salt, and a little vinegar, or some slices of lemon. Let it boil, then simmer gently. Drain well before serving, on a napkin, garnishing with parsley and lemon. White sauce, shrimp sauce, or parsley butter may be served with boiled plaice. 54. Fried Whiting Whiting is a very delicate fish, and requires careful treatment in cooking. Have the tail secured in the mouth, and wrap in a dry cloth. Dust lightly with flour, and roll in egg and bread-crumbs, place in boiling fat, and fry a nice brown. Then serve on a dish-paper, garnished with parsley and slices of lemon. 55. Boiled Whiting Do not have the fish skinned for boiling, or the tails turned into the mouths. Place them 32 PLAIN COOKING in cold water sufficient to cover them, with a little salt and a piece of lemon, and gradually boil. Then, unless the fish are very large, they should be cooked. Strain well and serve on a napkin, garnished with parsley and lemon. Egg sauce, white sauce, or parsley butter should be served in a tureen. 56. Whitebait Wash the fish and dry in a cloth, keeping them as separate as possible, for their appear- ance is spoiled should they be matted. Flour them well, place them carefully in a basket, and plunge into boiling fat. Should you not have a basket, fry the fish, keeping it as separate as possible, and remove with a slice, and drain. Whitebait take hardly any time to cook. They should be served on a dish- paper, garnished with lemon

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