Fillets of Whitings à la Horly is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of floured whiting fillets that are fried until golden and served accompanied with one of a choice of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Whitings à la Horly.
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This is a classic recipe for a Victorian version of Fillets of Whitings à la Horly that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 261.—FILLETS OF WHITINGS A LA HORLY.
Fillet the whitings with the skin left on in the same manner as indicated for filleting mackerel ; divide them crosswise, and having trimmed the fillets, season them with pepper and salt, and a sprinkle of oil and vinegar; dip them in a little beaten white of egg; flour them well, and fry them crisp ; and when done, dish them up on a napkin with fried parsley, and serve tomata, ravigotte, or piquant sauce, separately.
Modern Redaction
Ingredients:
2 whitings
salt and freshly-ground black pepper, to taste
1 tsp olive oil
1 tsp vinegar
2 egg whites, beaten
60g plain flour
oil for frying
fried parsley, to garnish tomata sauce, ravigotte sauce or piquant sauce, to accompany
Method:
Clean and scale the whiting then fillet them (but leave the skin on). Divide each fillet into two crossways and trim the pieces neatly. Season with salt and black pepper then sprinkle on a little olive oil and vinegar. Dip each piece in beaten egg white and dust with flour to coat.
Heat oil in a pan and use this to fry the whiting pieces until crisp and cooked through. Serve hot, garnished with fried parsley and accompanied by tomata sauce, ravigotte sauce or piquant sauce.
