Fried Whitings

First, skin the whiting, and then turn the tail round, and fasten it between the jaws by means of a small pointed twig; this done, flour it over, having dipped it in beaten egg, roll it in breadcrumbs, and fry it in plenty of hot frying fat; and when done through, dish it up with fried parsley, and serve with anchovy or shrimp sauce, separately.