Whiting, Fried, Economical

Ingredients

• the whitings
• milk
• fat
• Garnish with parsley

Method

1. 1

   Clean, scrape, and wipe the whitings without skinning them.

2. 2

   Score on each side to the depth of a quarter of an inch.

3. 3

   Dip in milk, flour well, and fry in fat until crisp and browned.

4. 4

   Drain and serve on a hot dish covered with a napkin.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2276. The excerpt below is the record exactly as published.

Garnish with parsley. Send anchovy or shrimp sauce to table in a tureen. Small fried whitings are frequently used to garnish large flsh, such as turbot and cod. The whiting, if very large, should be split open, crumbed, and fried flat, or they may be filleted, rolled, and fried. Time to fry small whitings, about six minutes. Probable cost, 4d. each. Sufficient, one for each person. Whiting, Fried, Economical. — Empty, cleanse, scrape, and wipe the whitings without skinning them, and score them on each side to the depth of a quarter of an inch with a sharp knife. Dip the fish in milk

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