Trim the fish and score on both sides, dip in oil, broil, and serve with Maitre d'H6tel Sauce.
Clean and trim the fish, boil in salted water, drain, and serve with any preferred sauce.
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.
Saute the prepared fillets in fresh butter, seasoning with pepper and salt. Drain, and serve with Maitre d'Hotel Sauce.
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.
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.
Prepare according to directions given in the recipe for Fillets of Whiting a l'Orly, dipping in batter before frying.
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.