Fried Roe
Cook the roe ten minutes in boiling salted water to which one tablespoon of vinegar has been added. Drain, roll it in beaten egg and then in cracker crumbs-season with salt and pepper, and fry until brown in hot fat.
WHITE-BAIT-Place the fish in a wire basket, dip for a moment in a pan of clear, cold water, shake to drain. well and turn out on a soft cloth to absorb partly the moisture. Sprinkle with flour or fine white corn meal until quite covered. Have ready a kettle of boiling hot fat, place a quantity of the fish in a frying basket and immerse them in the fat. They take but a moment to brown. Stir them in the basket while cooking, so they will not adhere to each other. Drain on soft yellow paper and keep very hot. See Sauces for Fish, etc. Serve with tartare sauce.
WHITING-Whitings are usually served skinned, egged and bread-crumbed, with tail in mouth and fried in hot fat. Serve on a napkin with fried parsley and anchovy sauce separately.