Carp, Fried

Ingredients

• Clean and empty the fish
• Dredge it well with flour
• sprinkle salt over it
• sprinkle cayenne over it
• fry it in plenty of hot butter or dripping
• garnish with fried sippets
• the roes, also fried

Method

1. 1

   Clean and empty the fish, dry it well, split it open, and remove the gall-stone.

2. 2

   Dredge with flour, sprinkle with salt and cayenne, then fry in hot butter until lightly browned.

3. 3

   Drain on blotting paper and serve with fried sippets and anchovy sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 316. The excerpt below is the record exactly as published.

Carp, Fried.— Clean and empty the fish, dry it well with a cloth, split it open and lay it flat, being careful to remove the gall-stone, which will be found in the head, or it may give a bitterness to the dish. Dredge it weU with flour, and sprinkle salt and cayenne over it, then fry it in plenty of hot butter or dripping till it is lightly browned. Lay it on some blot- ting paper to drain off the fat. Garnish with fried sippets, and the roes, also fried

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