Broiled Whitings

Trim the fish and score on both sides, dip in oil, broil, and serve with Maitre d'H6tel 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 A La Maitre D'Hote

Saute the prepared fillets in fresh butter, seasoning with pepper and salt. Drain, and serve with Maitre d'Hotel Sauce.

Fillets Of Whiting A La Marechale

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.

Fillets Of Whiting A L'Orl

Fillet the whitings and remove the skin from each. Marinate for two hours in oil and vinegar with pepper, salt, thyme, bay-leaf, parsley, and shallot to season. Drain, dip in flour, and fry in deep fat.

Fillets Of Whiting A La Royale

Prepare according to directions given in the recipe for Fillets of Whiting a l'Orly, dipping in batter before frying.

Whiting With Fine Herbs

Clean and skin the fish well and fasten them with their tails in their mouths. Put on a buttered baking-dish, season with salt, pepper, and powdered sweet herbs, pour over a little melted butter, cover, and bake. Allow one fish for each person and serve in the dish in which they are baked.