No. 295 Whitings, to fry them.
Every person knows the delicacy of this fish, and its lightness as food, especially invalids; it is generally well received at all tables: to fry them well, dry them in a cloth, then throw them in flour, egg and bread-crumb, fry them in hot lard, observing the directions for frying soles; serve them on a napkin with shrimp sauce in a boat, and garnish with parsley.