Cod Fish en Tranches Frits

Ingredients

• the middle or tail of the fish
• season them with salt
• white pepper
• cayenne
• flour them well
• Send melted butter
• anchovy sauce

Method

1. 1

   Cut the fish into slices nearly one inch thick, season with salt, white pepper, and cayenne.

2. 2

   Flour well and fry until a clear brown on both sides.

3. 3

   Drain on a sieve and serve on a heated napkin with crisped parsley.

4. 4

   Optionally, dip in beaten egg and fine crumbs before frying.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 72. The excerpt below is the record exactly as published.

Cod fish en tranches frits. — Cut the middle or tail of the fish into slices nearly one inch thick ; season them with salt and white pepper and cayenne ; flour them well and fry them of a clear equal brown, on both sides ; drain them on a sieve before the fire and serve them on a well-heated napkin, with plenty of crisped parsley round them, or dip them into beaten egg, and then into fine crumbs, mixed with a seasoning of salt and pepper (some cooks add one of minced herbs also) before they are fried. Send melted butter and anchovy sauce

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