Whiting, Boiled
Ingredients
Directions
Prepare
Clean the fish, but do not skin them.
Prepare enough warm water to cover the fish and add a little salt.
Cook and serve
Add the fish to the water, bring it gently to a boil, and then simmer for 7 to 8 minutes if the fish are small.
Drain well and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Whiting
- Forms the main protein, which turns firm and flaky as it cooks gently in the water.
The step that matters
Bringing the water to a gentle boil and simmering. Fish proteins toughen and the flesh breaks apart when cooked at a hard, rolling boil. A gentle simmer cooks the fish evenly and keeps it tender and intact.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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