Beignets de Ear eng fume (Bloater Fritters)

Ingredients

• 2 bloaters
• 1 oz. grated cheeze
• frying-batter
• frying-fat

Method

1. 1

   Split the bloaters and take out the bones, remove the skins and cut off the heads.

2. 2

   Divide each fillet into three or four neat pieces.

3. 3

   Mix the frying-batter with an ounce of finely grated cheese; dip each piece of bloater into the batter, so as to completely cover it, and drop into very hot fat, fry a golden colour, take up, drain well, and dish up.

4. 4

   Sprinkle over some grated cheese and serve very hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 498. The excerpt below is the record exactly as published.

ignets de Ear eng fume (. Bloater Fritters). — 2 bloaters, frying-batter, l\ oz. grated cheeze, frying-fat

Cook this with the app: pantry check, scaling, and the assistant.