Whiting à la Génoise

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (11)

marinade

small and very fresh fish ↝ Egg, white only, raw [Eggs and omelets]
oil ↝ Oil, safflower [Fats and Oils]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a slice or two of onion ↝ Onions, raw [Vegetables and Vegetable Products]
a spray of parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
spice ↝ Spices, paprika [Spices and Herbs]

for frying

flour ↝ Flour, 00 [Cereal Grains and Pasta]

serving

sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (5)

Choose small and very fresh fish.
Wash, clean and trim them.
Marinate them for two or three hours in oil and lemon juice flavoured with a slice or two of onion, a spray of parsley and thyme, salt, pepper, and spice to taste.
When sufficiently marinaded, lift out the fish, let the oil drain off without wiping, flour, and fry or grill them.
Serve plain, or with sauce to taste.

Original Text · last edited 4 days ago

Whiting à la Génoise.—Choose small and very
fresh fish, wash, clean and trim them, and marinade
them for two or three hours in oil and lemon juice
flavoured with a slice or two of onion, a spray of
parsley and thyme, salt, pepper, and spice to taste.
When sufficiently marinaded, lift out the fish, let
the oil drain off without wiping, flour, and fry or
grill them. Serve plain, or with sauce to taste.

Notes

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