Blackfish Fried

Ingredients

• a fresh fish of 3 or 4 pounds
• season with salt
• roll them in flour
• fry in half lard and half butter or pork

Method

1. 1

   Clean, wash, and dry the blackfish, season, split, and cut into pieces.

2. 2

   Roll in flour and fry until light brown.

3. 3

   Serve with French fried potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 150. The excerpt below is the record exactly as published.

season with salt, roll in fiour, and fry in hot fat or pork, then serve. Butterfish h la Marini^re. — Lay 6 well-cleaned butterfish in a covered dish, season with 1 tablespoonful seasoning salt, add 1 onion cut into slices, the juice of 1 lemon, some parsley, and 1 sprig of thyme ; leave them for 1 hour. Then remove, wipe dry, dust lightly with flour, dip in beaten egg, and roll in bread or cracker crumbs. Place a frying pan over the fire with 1 tablespoonful lard or beef fat, add a little butter, and when hot put in the fish ; fry to BLACKFISH. 225 a delicate brown on both ddes and well done. Senre with potatoes in parsley sauce. BLACKFISH. In season from April to October. Blaekflsh ik la Stamford. — Procure a good-sized fresh fish, split it through the back, remove the skin and bones, and cut the meat into thin slices 3 inches long ; season with salt, lay in a covered dish with 1 sliced onion, the juice of 1 lemon, and Vj bunch of fresh parsley ; cover the dish, and let stand 1 hour. Mix the yolks of 2 eggs with Vt cup of milk, add Vt teaspoonful salt, 1 tablespoonful melted butter, 2 tablespoonf uls flour, and stir this to a smooth bat- ter ; beat the 2 whites to a stifl! froth, add to the batter ; then wipe the fish dry, dust lightly with fiour, take each piece separately on a larding needle, dip into the batter, and drop into boiling fat (do not put in too many at a time) ; fry to a delicate brown color. Lay the fish for a few minntes on blotting paper, to absorb all the grease, then arrange on a hot dish ; serve with mashed potatoes and tomato sauce 4 Pallemande. Blaekflsh^ Baked. — Select a good-sized fish, weighing from 4 to 5 pounds, season with pepper and salt Lay the fish with 3 slices of larding pork under it into a baking pan ; lay a few slices of pork on top the fish, sprinkle some melted butter and lemon juice over, place in a hot oven, and bake till done (if it should brown too much on top, cover with buttered paper). When done, transfer the fish carefully to a warm dish, and garnish with fried tomatoes ; serve with boiled potatoes and Bobert sauce. Blaekflsh^ Fried. — Procure a fresh fish of 3 or 4 pounds, clean, wash, and dry it ; season with salt, split it through the back, and cut each half into 3 pieces; roll them in fiour, and fry in half lard and half butter or pork

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