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Whiting, Fried

Clean, skin, and dry the fish thoroughly in a soft cloth. If they are not perfectly dried, the egg and bread-crumbs will not adhere to them. Turn the tail of each one round and fasten it between the jaws by means of a small skewer. Brush the fish over with lightly-beaten egg, and cover with fine bread-crumbs mixed with a little flour. Fry in plenty of hot fat till they are done through and lightly browned; drain and dry them well, and serve on a dish covered with a napkin. Garnish with parsley. Send anchovy or shrimp sauce to table in a tureen. Small fried whiting are frequently used to garnish large fish, such as turbot and cod. The whiting, if very large, should be split open, crumbed, and fried flat, or they may be filleted, rolled, and fried. Time to fry small whiting, about six minutes. Probable cost, 4d. each. Sufficient, one for each person.