Whiting
method
1. Clean, wash and skin the whiting, removing the eyes but not the head of the fish; dry well in a cloth.
2. A few minutes before the whiting are to be fried, remove them from the cloth and if you wish put the tail of each fish into its mouth. Brush the fish over with beaten egg, roll them in breadcrumbs and shake off any loose crumbs.
3. Heat some deep fat until it will brown a 2.5 cm (1 in) cube of bread in 1 minute; fry the whiting for 5-10 minutes, handling them carefully, as they break easily.
4. Drain well on crumpled kitchen paper,
5. garnish with fried parsley and serve with anchovy or other suitable sauce.
2. A few minutes before the whiting are to be fried, remove them from the cloth and if you wish put the tail of each fish into its mouth. Brush the fish over with beaten egg, roll them in breadcrumbs and shake off any loose crumbs.
3. Heat some deep fat until it will brown a 2.5 cm (1 in) cube of bread in 1 minute; fry the whiting for 5-10 minutes, handling them carefully, as they break easily.
4. Drain well on crumpled kitchen paper,
5. garnish with fried parsley and serve with anchovy or other suitable sauce.
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