Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as beef demi-glace (demi-glace au boeuf) or chicken demi-glace (demi-glace au poulet). The term demi-glace by itself implies that it is made with the traditional veal stock. 1 Preparation.
Gadus merlangus, Merlangus merlangus, whiting - a food fish of the Atlantic waters of Europe resembling the cod; sometimes placed in genus Gadus. saltwater fish - flesh of fish from the sea used as food. Merluccius bilinearis, silver hake, whiting - found off Atlantic coast of North America.
In a separate bowl, add flour, black pepper, red pepper, garlic powder and salt. Mix this together to disperse all of the seasonings throughout the flour. Dip the fish four times. You will dip the whiting fish in the egg, move to the flour and coat, back to the egg and then back to the flour for a final coat. Once this is complete you are ready to fry the fish. Drop in the oil. Immediately after coating the whiting fish you will need to fry the fish.