Merely wipe the whiting without skinning it; score it along both sides, by making deep incisions with a sharp knife; dip the fish in a little milk on a plate, and having well floured it over, fry.it in plenty of hot fat, of a light colour, and perfectly crisp, and serve with anchovy, shrimp, ravigotte, or maitre-d'hotel sauce.
Note.—This mode of frying fish is much more simple, as well as more economical, than the process of bread-crumbing, and is unquestionably moro palatable.