Trim the fish and score on both sides, dip in oil, broil, and serve with Maître d'Hôtel Sauce.
BOILED WHITINGS
Clean and trim the fish, boil in salted water, drain, and serve with any preferred sauce.
FRIED WHITINGS
Trim and skin the fish, skewer in a circle, dip into beaten eggs, then in seasoned crumbs, and fry in fat to cover. Serve with any preferred sauce.
FILLETS OF WHITING À LA MAÎTRE D'HÔTEL
Sauté the prepared fillets in fresh butter, seasoning with pepper and salt. Drain, and serve with Maître d'Hôtel Sauce.
FILLETS OF WHITING À LA MARÉCHALE
Parboil the prepared fillets, drain, cool, spread with very thick Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs, and fry in fat to cover. Serve with any preferred sauce.