Fried Whiting

The whiting is generally skinned, and the tail turned round and fixed into the mouth; dip it first into flour, then egg over and dip it into breadcrumbs, fry as directed for the sole; for whiting aux fines herbes, proceed as directed for sole aux fines herbes. I prefer the whiting fried with their skins on, merely dipping them in flour.

Whiting Au Gratin

Put a good spoonful of chopped onions upon a strong earthen dish, with a glass of wine, season the whiting with a little pepper and salt, put it in the dish, sprinkle some chopped parsley and chopped mushrooms over, and pour over half a pint of anchovy sauce, over which sprinkle some brown breadcrumbs, grated from the crust of bread, place it in a warm oven for half an hour; it requires to be nicely browned; serve upon the dish you have cooked it in.