Fried Fillets of Whiting with Anchovy Butter

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 1.0 fillet per person
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Fillet, skin, and remove all bone from the whiting ↝ Egg, white only, raw [Eggs and omelets]
dry in a clean cloth
dip the fillets in fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
dip them into whole beaten-up egg ↝ Egg, whole, raw [Eggs and omelets]
into freshly-made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
Crimp the fillets up on little skewers (either wooden or steel)
enough clean boiling fat to cover them
anchovy butter about the size of a walnut ↝ Fish, anchovy [Fish]
one or two olives farced with anchovy ↝ Olives, NFS [Olives, pickles, pickled vegetables]
hatelet skewers

Instructions (15)

Fillet, skin, and remove all bone from the whiting.
Dry the fillets in a clean cloth.
Dip the fillets in fine flour.
Dip them into whole beaten-up egg.
Dip them into freshly-made white breadcrumbs.
Bat over the fillets with a knife to make the crumb appear smooth.
Crimp the fillets up on little skewers (either wooden or steel).
Drop them into enough clean boiling fat to cover them.
Fry for five or six minutes.
Remove from the fat when a pretty golden colour.
If hatelet skewers are to hand, remove the ordinary ones and replace them with the hatelets.
Dish these up, allowing one to each person.
Place on the top of each fillet, when ready to serve, a piece of anchovy butter about the size of a walnut.
On this place one or two olives farced with anchovy.
Pour any of the liquid from the anchovy butter on the dish.

Original Text

Fried Fillets of Whiting with Anchovy Butter.
(Filets de Merlan frits au Beurre d’Anchois.)
Fillet, skin, and remove all bone from the whiting; dry in a clean cloth and then dip the fillets in fine flour; next dip them into whole beaten-up egg and into freshly-made white breadcrumbs, and then bat over the fillets with a knife to make the crumb appear smooth. Crimp the fillets up on little skewers (either wooden or steel), and then drop them into enough clean boiling fat to cover them, and fry for five or six minutes. Remove from the fat when a pretty golden colour, and if hatelet skewers are to hand, remove the ordinary ones and replace them with the hatelets. Dish these up, allowing one to each person, place on the top of each fillet, when ready to serve, a piece of anchovy butter about the size of a walnut, and on this place one or two olives farced with anchovy; pour any of the liquid from the anchovy butter on the dish. These are also excellent for breakfast.

Notes

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