Fillets of Whitings

Ingredients

• whitings
• beaten egg
• fine bread crumbs
• lard or clarified butter
• melted butter or thickened veal gravy

Instructions

1. Empty and wash the whitings thoroughly without removing the skin.
2. Fillet by passing a knife from tail to head on both sides, working close to the bones.
3. Divide each side in two and trim the fillets into good shape.
4. Fold the fillets in a cloth to absorb moisture thoroughly.
5. Dip the fillets into beaten egg.
6. Dip them into fine crumbs mixed with a small portion of flour.
7. Fry them in lard or clarified butter until a fine light brown, about five minutes even for very large fillets.
8. Drain well and press in white blotting-paper.
9. Dish the fillets one over the other in a circle.
10. Send the usual sauce to table with them.