To Fry Whitings

In full season from Michaelmas to beginning of February

5 to 8 minutes, according to their size.


Clean, skin, and dry them thoroughly in a cloth, fasten their tails to their months, brush slightly beaten eggs equally over them, and cover them with the finest bread-crumbs, mixed with a little flour; fry them a clear golden brown in plenty of boiling lard, drain and dry them well, dish them on a hot napkin, and serve them with good melted butter, and the sauce cruets, or with well made shrimp or anchovy sauce. A small half-teaspoonful of salt should be beaten up with the eggs used in preparing the whitings: two will be sufficient for half a dozen fish.