Whiting, Fried

Ingredients

• 6 small whiting
• equal proportions of vinegar, white wine, and water
• some salt
• onion
• a few blades of mace
• a little whole pepper
• a large spoonful of good vinegar
• a little water
• a little salt
• some minced parsley
• shallot
• a little lemon-juice

Method

1. 1

   Halve the whiting and marinate in vinegar, white wine, and water with salt, onion, mace, and whole pepper for about 1 hour.

2. 2

   Dry, coat in flour, and fry in hot oil.

3. 3

   Serve with parsley and a sauce made from vinegar, water, salt, minced parsley, shallot, and lemon juice.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 39. The excerpt below is the record exactly as published.

Whiting, Fried. — Halve, say, 6 small whiting and place them in equal proportions of vinegar, white wine, and water, with some salt, onion, a few blades of mace, and a little whole pepper, for about 1 hour ; dry, and put them into flour and fry in hot oil over a brisk tire ; serve with a little parsley, and add for sauce a large spoonful of good vinegar, with water, a little salt, some minced parsley, shallot, and a little lemon-juice

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