1777 Merlans à l’Anglaise

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

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Method

Open the whiting along the back from head to tail, remove the backbones and allow the fillets to lie flat and unseparated. Season, flour, egg and breadcrumb using very fine white crumbs.

Shallow fry in <