Breaded Sea Bass

Ingredients

• a sea bass
• a lemon
• salt
• pepper
• flour
• egg diluted with two tablespoons cold water
• fine cracker crumbs

Method

1. 1

   Remove skin from sea bass, bone, and cut fillets into pieces for serving.

2. 2

   Rub with cut side of lemon, sprinkle with salt and pepper, dredge with flour.

3. 3

   Dip in egg, then in fine cracker crumbs; repeat.

4. 4

   Fry in deep, hot Cottolene.

5. 5

   Drain and arrange on hot serving platter.

6. 6

   Garnish with Norwegian Potatoes, parsley, and slices of lemon.

7. 7

   Serve Sauce Tartare in a sauce boat.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 10. The excerpt below is the record exactly as published.

Breaded Sea Bass — Sauce Tartare Norwegian Potatoes Stewed Tomatoes Cabbage Relish Lemon Pie Cheese Cafe Noir A ^ CONSOMME WITH EGG BALLS To six cups of hot Consomme add egg balls, serving three or four in each portion. EGG BALLS 1 hard cooked egg. Few drops onion juice. 3^8 teaspoon salt. 1 teaspoon thick cream. Few grains pepper. 34 teaspoon finely chopped parsley. Process: Mash yolk, rub through a sieve, add finely cnopped white, seasonings, parsley and cream. Moisten with some of the yolk of a raw egg until of the consistency to handle. Shape with the hands in tiny balls and poach two minutes in boiling water or a little consomme. Remove with skimmer. Serve at once. BREADED SEA BASS Remove the skin from a sea bass, bone and cut fillets in pieces for serving. Rub over with the cut side of a lemon, sprinkle with salt, pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold water) then in fine cracker crumbs

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