To Fry Whitings

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Yield
6.0 fish
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
for the fish
for serving
Instructions (9)
  1. Clean, skin, and dry them thoroughly in a cloth.
  2. Fasten their tails to their mouths.
  3. Brush slightly beaten eggs equally over them.
  4. Cover them with the finest bread-crumbs, mixed with a little flour.
  5. Fry them a clear golden brown in plenty of boiling lard.
  6. Drain and dry them well.
  7. Dish them on a hot napkin.
  8. Serve them with good melted butter, and the sauce cruets, or with well made shrimp or anchovy sauce.
  9. A small half-teaspoonful of salt should be beaten up with the eggs used in preparing the whitings: two will be sufficient for half a dozen fish.
Original Text
TO FRY WHITINGS. [In full season from Michaelmas to beginning of February.] Clean, skin, and dry them thoroughly in a cloth, fasten their tails to their mouths, brush slightly beaten eggs equally over them, and cover them with the finest bread-crumbs, mixed with a little flour; fry them a clear golden brown in plenty of boiling lard, drain and dry them well, dish them on a hot napkin, and serve them with good melted butter, and the sauce cruets, or with well made shrimp or anchovy 68sauce. A small half-teaspoonful of salt should be beaten up with the eggs used in preparing the whitings: two will be sufficient for half a dozen fish. 5 to 8 minutes, according to their size.
Notes
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