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Whiting Fillets

French.Recipes's picture
Ingredients
  Whiting 4 Large
  Oil 1 Tablespoon
  Red wine 1⁄2 Cup (8 tbs) (adjust quantity as needed)
  Salt To Taste
  Pepper To Taste
  Flour 2 Tablespoon
  Deep fat 2 Cup (32 tbs) (For deep frying)
  Fried parsley/Thick tomato puree 2 Tablespoon
Directions

Clean the whiting, removing heads and fins, and slit down the back to remove the backbone.
Soak the fillets for I hour at least in a little oil and red wine mixed and seasoned with pepper and salt.
Then dry the whiting and roll them in flour.
Fry in very hot, deep fat.
Serve with fried parsley, or with a thick tomato puree, served separately.
Note: It will be seen that this recipe is also suitable for haddock and for the miscellaneous fish fillets on sale in England.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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