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Whiting, Fillets Of

Empty and cleanse the fish, but do not skin them. Pass a knife from the tail to the head, and take off the flesh close to the bone. Divide the fillets into halves crosswise, trim them neatly, fold them in a soft cloth, and leave them for awhile that they may be perfectly dried. Season with pepper and salt, sprinkle a little oil and vinegar over them, dip them in beaten white of egg, flour them well, and fry in hot fat till they are crisp and lightly browned. Drain them, press them in white blotting-paper to free them from fat, place in a circle on a hot dish, and serve with melted butter, or with parsley, anchovy, shrimp, ravigote, piquant, or oyster sauce. The last-named sauce, if made very thick and white, may be served in the centre of the fillets. Time to fry the fillets, five minutes or more. Probable cost of whiting, 4d. to 8d. each. Sufficient, one small whiting for each person.