Fried Whitings
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- whitings
- 2 eggs
- 1/2 teaspoon salt
- bread-crumbs
- a little flour
- plenty of lard
- melted butter
- shrimp or anchovy sauce
Instructions
- Clean, skin, and dry the whitings thoroughly in a cloth.
- Fasten their tails to their mouths.
- Beat the eggs lightly with salt.
- Brush the egg mixture equally over the fish.
- Cover the fish with the finest bread-crumbs mixed with a little flour.
- Fry them in plenty of boiling lard until a clear golden brown, which will take 5 to 8 minutes according to their size.
- Drain and dry them well.
- Dish them on a hot napkin and serve with good melted butter and the sauce cruets, or with well-made shrimp or anchovy sauce.