Fried Whiting à l'Anglaise

Technical stages for Fried Whiting à l'Anglaise :

• Dress the whitings. Remove the central bone but cutting the back from head to tail on each side of the bone, being careful not to cut the central part.
• Cut the bone behind the head and before the caudal fin to completely remove it. Set the open fish aside in the fridge.
• Trim the white bread and pass it through a sieve to get fine crumbs. Prepare a batter. To do this, break the eggs in a bowl, season and add 5 cl oil. Mix like for an omelette..
• Put 50 g flour in a third bowl. Bread the whiting by dipping them into the flour, then in the batter, and finally in the bread crumbs.
• Cut a lattice pattern with the back of a knife on the inner side of the fish.
• Prepare the beurre maître d'hôtel. Keep it soft to use it as a sauce.
• Prepare the 8 half-lemons.
• Cook the whitings in a large oval pan with 80 g butter and 1 dl oil. Put gently the whitings in the pan, latticed side down. Cook slowly for 5 to 6 minutes. Flip gently and cook again for 5 or 6 minutes. The whiting is golden.
• Arrange the whitings on a plate. Put a bunch of parsley near the head and garnish with the lemon. Keep the beurre maître d'hôtel in a saucepan on the side.