Fillets of Whitings

Preparation info
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By Eliza Acton

Published 1845

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Empty and wash thoroughly, but do not skin the fish. Take off the flesh on both sides close to the bones, passing the knife from the tail to the head; divide each side in two, trim the fillets into good shape, and fold them in a cloth, that the moisture may be well absorbed from them; dip them into, or draw them through, some