Fried Whiting.
- Ingredients—Some whiting.
- Egg.
- Bread-crumbs.
- Parsley.
- Lemon juice.
Method.—Skin the whiting, and fasten the tail in the mouth.
Dry them well with a cloth.
Egg and bread-crumb them, and fry them in a frying-basket, in hot fat (see [French Frying]).
Drain them on kitchen paper, and dish on a folded napkin.
Garnish with fried parsley and cut lemon.
Béchamel, lobster, shrimp, Italian, Genoise, or any other suitable sauce, may be served with them.