Fried Fillets of Whiting with Anchovy Butter from Mrs A.B. Marshall's Cookery Book by Agnes B. Marsh
Fillet, skin, and remove all bone from the whiting; dry in a clean cloth and then dip the fillets in fine flour; next dip them into whole beaten-up egg and into freshly-made white breadcrumbs, and ...
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen towel
- Plate
- Mixing bowl
- Fork
- Meat tenderizer
Ingredients
- anchovy
- olives
- walnut
- anchovy butter
- skewers
- crumb
- white breadcrumbs
- egg
- fine flour
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