Whiting Superb

1 lb. whiting fillets
1 cup soft white breadcrumbs
3 oz. butter
2 chopped peeled tomatoes
1 cup mashed potatoes
2 scant tablespoons peanut butter
1 tablespoon brown sugar
1/2 a lemon
Pepper and salt
Chopped parsley

Method: Line the bottom of an ovenproof serving dish with the breadcrumbs. Pour the melted butter over this. Rub the fish fillets with lemon. Lay them on the breadcrumbs and season with salt and pepper. Combine the mashed potato, chopped tomatoes, peanut paste, brown sugar and chopped parsley and mix well. Spread this mixture over the fish and bake in a moderate oven for 30-35 minutes. When serving decorate with parsley and slices of lemon.

Source: contributed by Mrs. Norman Young in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.19.

Fish with Oyster Sauce

Small tin oyster soup or part of large one

Thick fillets of snapper or South Australian whiting

Half cup of milk

1 dessertspoon anchovy sauce 

Wineglass of dry sherry

2 tablespoons butter

2 ozs. or less of extra butter

Grated Parmesan cheese

Method: Grease Pyrox [sic] dish and lay fish fillets therein. Pour over wine. Mix other ingredients and pour over. Cover top with cheese. Cover with alfoil. Bake in over [sic] 35 to 40 minutes.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.29.

Whiting Caprice

8 fillets Whiting

2 beaten eggs

8 bananas

dry breadcrumbs

seasoned flour

butter

oil

Method: Coat fillets and bananas in seasoned flour, egg and breadcrumbs. Fry in butter or oil until golden brown and cooked through. Drain on paper. Serve with tossed green salad and tartare sauce.

Source: Contributed by Jan Klingberg (Coobowie) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.46.

Whiting Bon Femme

500g (1 lb.) whiting fillets

2 tablespoons grated cheese

1/4 cup white wine

Mushrooms or tomatoes

1 tablespoon chopped onion

Method: Skin fillets and cut into small pieces, lay these in a buttered casserole dish, on top of onion sprinkle on the cheese and pour wine over. Cover with mushrooms, first saute the onion, skin and cook tomatoes until soft and pour on top of fish. Bake 20-30 minutes in a moderate oven.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.23.

Fish Entree

1 fillet of garfish or whiting per person
2 spears of asparagus per person
1 can cream of celery or onion soup

Method: Prepare fish. Roll 2 spears of asparagus in each fillet (skin outwards) and secure with a toothpick. Place in a buttered ovenware dish, pour over the can of soup. Bake for 20 mins. at 350. Garnish with lemon wedges.

Contributed by Mrs. G. S. Heithersay in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.58.

Fried Cucumber

Pare and lay in cold water for about half and hour. Cut lengthwise in slices about half an inch or less, lay in cold water for about 10 minutes longer. Drain and wipe dry. Sprinkle with salt and pepper, dredge with flour. Fry to a delicate brown in lard or butter. Probably you will find you have fried whiting.

Contributed by Mrs J. S. Pearce (Kapunda) in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.18.