Boiled Whitings is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of whitings that are simply boiled in salted water and served with one of a range of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Whitings.
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This is a classic recipe for a Victorian version of Boiled Whitings that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 257.—WHITINGS BOILED
Boil the whiting in water with a little salt, and when done, serve with either Dutch, plain melted butter, anchovy, or merely a little cold butter lightly mixed with the flakes of the fish. Plain boiled whitings constitute but insipid eating, and are seldom eaten except by invalids; for whom they are considered light.
Clean and scale the whitings. Bring a pan of lightly-salted water to a boil then add the whitings and cook for about 20 minutes, or until cooked through (the flesh should flake easily with a fork).
Transfer to a serving dish, garnish with parsley and accompany with Dutch sauce, melted butter, anchovy sauce or simply cold butter mixed with a little cooked whiting flesh.
