Fried Whiting

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 6 min Total: 6 min
Yield: 1.0 small whiting per person
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

for frying

Egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
hot lard or clarified dripping ↝ Lard [Fats and Oils]

for serving

fried parsley ↝ Parsley, raw [Not included in a food category]
shrimp sauce
plain melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Take off the skin, clean, and thoroughly wipe the fish free from all moisture, as this is most essential, in order that the egg and bread crumbs may properly adhere.
Fasten the tail in the mouth by means of a small skewer.
Brush the fish over with egg.
Dredge with a little flour.
Cover with bread crumbs.
Fry them in hot lard or clarified dripping of a nice colour.
Serve them on a napkin, garnished with fried parsley.
Send them to table with shrimp sauce and plain melted butter.

Original Text

FRIED WHITING.

345. INGREDIENTS.—Egg and bread crumbs, a little flour, hot lard or clarified dripping.

Mode.—Take off the skin, clean, and thoroughly wipe the fish free from all moisture, as this is most essential, in order that the egg and bread crumbs may properly adhere. Fasten the tail in the mouth by means of a small skewer, brush the fish over with egg, dredge with a little flour, and cover with bread crumbs. Fry them in hot lard or clarified dripping of a nice colour, and serve them on a napkin, garnished with fried parsley. (See Coloured Plate D.) Send them to table with shrimp sauce and plain melted butter.

Time.—About 6 minutes. Average cost, 4d. each.

Seasonable all the year, but best from October to March.

Sufficient, 1 small whiting for each person.

Note.—Large whitings may be filleted, rolled, and served as fried filleted soles (see Coloured Plato A). Small fried whitings are frequently used for garnishing large boiled fish, such as turbot, cod, etc.

Notes

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