Whiting, Fried
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with anchovy or shrimp sauce.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2276. The excerpt below is the record exactly as published.
Whiting, Fried.— Clean, skin, and dry the fish thoroughly in a soft cloth. If they are not perfectly dried, the egg and bread- crumbs will not adhere to them. Turn the tail of each one round and fasten it between the jaws by means of a small skewer. Brush the fish over with lightly-beaten egg, and cover with fine bread-crumbs mixed with a little flour. Fry in plenty of hot fat till they are done through and lightly browned; drain and dry them wcU, and serve on a dish covered with a napkin. Garnish with parsley
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