Whiting in a Parsley Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This is a good way of dealing with small, fresh whiting. Lady Harriet St Clair (in Dainty Dishes, 1856) called it whiting in the Scottish way and said that chopped chives or green onions should be added with the parsley. Later authors just say chives. I suggest neither.


  • whitings, 4
  • flour, salt and pepper
  • butter, 50 g (


Dip the cleaned fish in seasoned flour, shake off any excess, then fry them gently in the butter on one side, without allowing them to brown. Turn them over after a few minutes and let them cook likewise on the other side. Meanwhile blend the remaining ingredients together. Pour the mixture over the fish and let them finish cooking thus, basting them regularly. The whole cooking time will not b