Codfish Fried
From European and American cuisine, 1914
Serves 6
Serve with baked or boiled potatoes.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 121. The excerpt below is the record exactly as published.
Codfish, Fried. — Gut SVs pounds fresh codfish into slices, re- move the skin and center bone, cut each slice in two ; sprinkle iVs even tablespoonful seasoning salt over the slices, equally distributed on both sides, and dust them lightly with flour. Place 6 soda crackers on a pastry board, roll fine with a rolling pin, sift the crumbs through a sieve, roll those which stay back in the sieve 172 SEA FOOD, Bto. again. Beat 1 egg in a Boupplate until light ; take each piece of fish separately up on a fork and dip into the beaten egg, then roll in the cracker crumbs. Lay the slices thus prepared on a clean board or dish ; place a frying pan with 6 ounces fine-cut larding pork
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