Whitings fried (No. 153)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Skin them, preserve the liver (see No. 228), and fasten their tails to their mouths; dip them in egg, then in bread-crumbs, and fry them in hot lard (read No. 145), or split them, and fry them like fillets of soles (No. 147).
  2. A three-quart stew-pan, half full of fat, is the best utensil to fry whitings.
  3. They will be done enough in about five minutes; but it will sometimes require a quarter of an hour to drain the fat from them and dry them (if the fat you put them into was not hot enough), turning them now and then with a fish-slice.
Original Text
Whitings fried.—(No. 153.) Skin174-‡ them, preserve the liver (see No. 228), and fasten their tails to their mouths; dip them in egg, then in bread-crumbs, and fry them in hot lard (read No. 145), or split them, and fry them like fillets of soles (No. 147). A three-quart stew-pan, half full of fat, is the best utensil to fry whitings. They will be done enough in about five[175] minutes; but it will sometimes require a quarter of an hour to drain the fat from them and dry them (if the fat you put them into was not hot enough), turning them now and then with a fish-slice. Obs.—When whitings are scarce, the fishmongers can skin and truss young codlings, so that you can hardly tell the difference, except that a codling wears a beard, and a whiting does not: this distinguishing mark is sometimes cut off; however, if you turn up his jowl, you may see the mark where the beard was, and thus discover whether he be a real whiting, or a shaved codling.
Notes
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