Time: About 6 minutes.

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

Sufficient: 1 small whiting for each person.

  1. Eggs
  2. bread crumbs
  3. a little flour
  4. hot lard or clarified dripping
  5. parsley
  • 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)

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