Fried Whiting

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 whiting
  • milk
  • salt and freshly ground black pepper
  • flour
  • 2</


Have whiting cleaned and skinned. Make a slit down the back of each fish on either side of the backbone to make a pocket. Snip off bone at each end with scissors and carefully lift it out. Dip fish in milk seasoned to taste with salt and freshly ground black pepper; then in flour; then in beaten egg, and finally in breadcrumbs, pressing the breadcrumbs on evenly with a spatula to give the fish