|Red wine||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Deep fat||2 Cup (32 tbs) (For deep frying)|
|Fried parsley/Thick tomato puree||2 Tablespoon|
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.