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Bandeng Goreng (Fried Fish)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 172. The excerpt below is the record exactly as published.
Bandeng goreng. (Fried Fish.) Skin and bone the fish, and if large cut into nice fillets. Sprinkle the pieces with ground coriander, cumin, ginger, black pepper, and salt ; dip into a batter made of rice, flour, oil, water, and salt
Cook this with the app: pantry check, scaling, and the assistant.