May 2009 : Whiting in the Scots way

Choose small fish if you can, and be sure they are quite fresh.
Then rub them in flour until it adheres.
They should traditionally be fried in butter, but the best cooking fat may have to suffice.
Sauté them very slowly - they should not be dry or doloured.
Mince some parsley and chives (or small green onions) very finely ;
put them into some good broth with 2 tablespoonfuls of top of the milk, mix well together
and pour over the whiting before they are quite cooked.
move the fish about gently so as not to break them until they are done.
A simple method, but great care is required in the frying.
 

Copyright © 2009 Carine De Vos. All rights reserved.  

Revised: april 28, 2009