Whitings, Fried

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for coating

some beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for frying

some fat heated for the purpose

for garnish

fried parsley ↝ Parsley, raw [Not included in a food category]

for serving

Anchovy
Dutch
Shrimp
Plain butter ↝ Crackers, butter, plain [Crackers, excludes saltines]

Instructions (5)

To prepare whitings for frying, it is necessary first to skin them as follows:
With a cloth in the left hand, take a firm hold of the whiting at the back part of the head, just below the gills, then loosen the skin on each side of the fish, just at the commencement of the upper dorsal fin, by inserting the point of a small knife, and with the right hand pull the skin off sharply, first on one side and then on the other.
When the fish is skinned and trimmed, turn the tail round into its mouth, and fasten it; tender together with a short peg of wood.
Dip each fish into some beaten eggs, and cover it with fine bread-crumbs.
A quarter of an hour before dinner, fry them of a fine colour in some fat heated for the purpose, dish them on a napkin with fried parsley, and send to table with a boatful of either of the following sauces:—Anchovy, Dutch, Shrimp, or Plain butter.

Original Text

WHITINGS, FRIED.
To prepare whitings for frying, it is necessary first to skin them as follows:—
With a cloth in the left hand, take a firm hold of the whiting at the back part of the head, just below the gills, then loosen the skin on each side of the fish, just at the commencement of the upper dorsal fin, by inserting the point of a small knife, and with the right hand pull the skin off sharply, first on one side and then on the other. When the fish is skinned and trimmed, turn the tail round into its mouth, and fasten it; tende together with a short peg of wood. Dip each fish into some beaten eggs, and cover it with fine bread-crumbs. A quarter of an hour before dinner, fry them of a fine colour in some fat heated for the purpose, dish them on a napkin with fried parsley, and send to table with a boatful of either of the following sauces:—Anchovy, Dutch, Shrimp, or Plain butter.

Notes

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