Search   
 
 
 
Time: About 6 minutes.

Seasonable all the year, but best from October to March.

Sufficient: 1 small whiting for each person.

Ingredients
  1. Eggs
  2. bread crumbs
  3. a little flour
  4. hot lard or clarified dripping
  5. parsley
Directions
  • Take off the skin, clean, and thoroughly wipe the fish free from all moisture, as this is most essential, in order that the egg and bread crumbs may properly adhere
  • Fasten the tail in the mouth by means of a small skewer
  • Brush the fish over with egg
  • Dredge with a little flour
  • Cover with bread crumbs
  • Fry them in hot lard or clarified dripping of a nice colou
  • Serve them on a napkin, garnished with fried parsley
  • Send them to table with shrimp sauce and plain melted butter

  • Note: Large whitings may be filleted, rolled, and served as fried filleted soles. Small fried whitings are frequently used for garnishing large boiled fish, such as turbot, cod, etc.

    Source: The Book of Household Management by Isabella Beeton (1859)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-20 by Colonial Sense, except where otherwise indicated.
    ref:T5-S21-P37-C-M