Required: Two or more whiting. One egg and one extra yolk. Two and a half ounces of flour. Two tablespoonfuls of salad oil. Two tablespoonfuls of milk. One tablespoonful each of tarragon and chilli vinegar. A little chopped parsley and onion. Salt and pepper.

Sieve the flour into a basin, beat up the eggs, add them, with the milk and half the oil, gradually to the flour, mixing all into a smooth batter. Let this stand for an hour. Then mix together the rest of the oil, the vinegars, parsley, onion, and some salt and pepper.

Fillet the fish, and cut each fillet in half. Lay them in the oil and vinegar mixture, and leave them for a quarter of an hour.

Have ready a deep pan of frying-fat, and, with a skewer, dip each piece of fish in the batter, drop it into the fat, and fry it a golden brown. Drain it on paper. Serve on a lace paper, garnished with fried parsley.