Whiting (Fried)
From Choice cookery, 1888
Presented as published in 1888. 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 Choice cookery (1888) by H. M. Young, page 8. The excerpt below is the record exactly as published.
WHITING (Fried). Skin the whiting, remove the gills and the eyes, dry them thoroughly and draw their tails through the eyes ; roll in flour, and brush over with egg; put into a basket, and put into enough smoking hot lard or fat to cover ; fry gently 5 minutes, and a nice brown ; drain on soft paper ; dish in a ring on a lace paper or serviette, and garnish with parsley, fried (page 119); serve with parsley or Dutch sauce
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