Whiting, To Fry

Ingredients

• Whiting
• 1 Egg
• and bread-crumbs
• 1 tea-spoonful of flour
• Pepper and salt

Method

1. 1

   Skin and clean the whiting, but do not cut off the heads.

2. 2

   Put a little flour on a plate, and mix with it some pepper and salt.

3. 3

   Dip each fish into this and coat them lightly.

4. 4

   Egg and bread-crumb them, and press the crumbs well on.

5. 5

   Fry them to a nice brown colour in hot fat.

6. 6

   Drain on kitchen paper, serve on a hot dish with a dish paper under them, and garnish with parsley and cut lemon.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 161. The excerpt below is the record exactly as published.

Whiting, To Fry (Merlans Frits) Whiting. 1 Egg and bread-crumbs. A little flour. | Seasoning. Small whiting are generally served whole. Skin and clean them, but do not cut off the heads. Put a little flour (1 tea-spoonful for each whiting) on to a plate, and mix with it some pepper and salt

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