Whiting, Fried
INGREDIENTS.- Egg and bread-crumbs, a little flour, hot lard, or clarified dripping. AVERAGE COST, 4d. to 6d. each.
Take off the skins, 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 WHITING. skewer, brush the fish over with egg, dredge with a little flour, and cover with breadcrumbs. Fry them in hot lard or clarified dripping of a nice colour, and serve them on a napkin, garnished with fried parsley.
Send them to table with shrimp sauce and plain melted butter.
WHITING AU GRATIN.
TIME.-About 6 minutes.
SEASONABLE all the year, but best from October to March.
Note. Large whitings may be filleted, rolled and served as fried filleted soles. Small fried whitings are frequently used for garnishing large boiled fish, such as turbot, cod, &c.
Whiting au Gratin, Baked Whiting. INGREDIENTS for dish for 4 to 6 persons.-4 whiting, butter, 1 tablespoonful of minced parsley, a few chopped mushrooms when obtainable; mepper, salt and grated nutmeg to taste, butter, 2 glasses of sherry or Madeira, bread-crumbs. AVERAGE COST, 2s. 3d.
Grease the bottom of a baking-dish with butter, and over it strew some minced parsley and mushrooms. Scale, empty and wash the whitings, and wipe them thoroughly dry, carefully preserving the livers. Lay them in the dish, sprinkle them with bread-crumbs and seasoning, adding a little grated nutmeg, and also a little more minced parsley and mushrooms. Place small pieces of butter over the whiting, moisten with the wine, and bake for 20 minutes in a hot oven. If there should be too much sauce, reduce it by boiling over a sharp fire for a few minutes, and pour under the fish. Serve with a cut lemon, and no other sauce.
TIME.-20 minutes.
SEASONABLE all the year, but best from October to March.