Breaded Fillet of Bass
From Miss Parloa's kitchen companion, 1887
Serves 2
Other fish can be prepared in the same manner.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 97. The excerpt below is the record exactly as published.
Breaded Fillet of Bass. Get small bass for this dish. The striped kind is the best, but black bass is very good. Fish weighing about a pound and a half will give handsome fillets. Clean and fillet the fish (see page 172). Season the fillets generously with salt and lightly with pepper. Now dip in beaten egg and then in bread crumbs, being careful that every part is covered with egg and crumb. Place in the frying-basket, but do not let the pieces touch. Fry in fat for three minutes and a half
Cook this with the app: pantry check, scaling, and the assistant.