115. Sautéd Whitings

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

some fat or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
your whiting floured as in the last ↝ Egg, white only, raw [Eggs and omelets]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

for frying

flour ↝ Flour, 00 [Cereal Grains and Pasta]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
very fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fat
oil ↝ Oil, safflower [Fats and Oils]

Instructions (17)

Sautéd Whitings

Put some fat or butter in a frying-pan.
Place the frying-pan over a clear but moderate fire.
Ensure your whiting is floured as in the previous recipe.
When the fat or butter is melted, lay the floured whiting in the pan.
Let it sauté slowly until it is done.
Test for doneness as in either of the last two recipes.
When done, drain the whiting upon a cloth.
Sprinkle a little salt over the whiting.
Serve the whiting.

Fried Whitings

If frying, envelope the fish in bread-crumbs.
Dip the fish lightly into flour.
Egg the fish all over with a paste-brush.
Dip the egged fish in some very fine bread-crumbs.
Fry it rather longer than for sautéing.
Do not let the fat get black, as it will give the fish a black, heavy appearance and spoil the flavor.
Fish fried in oil would have a much better appearance than when fried in fat, but might be objectionable to a weak stomach.
The fish ought to be completely covered with the fat during frying.

Original Text

115. Sautéd Whitings.—Put some fat or butter in a frying-pan, which place over a clear but moderate fire; have your whiting floured as in the last, and when the fat or butter is melted, lay it in the pan; let it sauté slowly until it is done, which try as in either of the last two; when done, drain it upon a cloth, sprinkle a little salt over, and serve.

If fried, enveloped in bread-crumbs, dip the fish lightly into flour, then egg it all over with a paste-brush, and dip in some very fine bread-crumbs, and fry it rather longer, but do not let the fat get black, or it will give the fish a black, heavy appearance, and quite spoil the flavor. Fish fried in oil would have a much better appearance than when fried in fat, but probably would be objectionable to a weak stomach. They ought to be completely covered with the fat.

Notes

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