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Recipe: Whiting Meuniere

Categories: Campanile

Yield: 4 servings 

      4    Whiting
     40 g  Flour.
     20 cl Milk.
      2 tb Groundnut oil.
      1    Lemon
           Parsley
           Salt; pepper.

1 Gut and wash the whiting. Wipe dry. Pour the milk into a dish, season. Put the fish in the milk, then roll in the flour to give a light covering.

2 Heat the oil lightly in a frying pan and fry the fish for about 10 minutes over a medium heat, turning them over halfway through.

3 Arrange the fish in a hot serving dish, sprinkle with chopped parsley and serve immediately.

At the time when powdered wigs were the fashion, wigmakers were known as "merlans" ("whiting") because they were always covered in flour like the fish.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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