Fried Whitings is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of whitings that are arranged in a ring, breaded and pan fried before being served accompanied by anchovy or shrimp sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Whitings.
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This is a classic recipe for a Victorian version of Fried Whitings 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. 258.—FRIED WHITINGS.
First, skin the whiting, and then turn the tail round, and fasten it between the jaws by means of a small pointed twig ; this done, flour it over, having dipped it in beaten egg, roll it in bread-crumbs, and fry it in
plenty of hot frying fat; and when done through, dish it up with fried parsley, and serve with anchovy or shrimp sauce, separately.
Modern Redaction
Ingredients:
2 whitings
4 tbsp plain flour
2 eggs, beaten
150g fine breadcrumbs
oil for frying
fried parsley, to garnish anchovy sauce, or shrimp sauce to accompany
Method:
Clean and scale the whitings before skinning them. Carefully place the tail of the fish in its mouth and secure with a toothpick. Scatter the flour over the fish then dip in beaten egg and coat completely in breadcrumbs.
Heat oil to a depth of 2cm in a deep frying pan and when hot use to fry the fish until golden brown all over and cooked through. Arrange on a serving plate, garnish with fried parsley and accompany with anchovy sauce or shrimp sauce.
