Deep Fat Fried Fish

Ingredients

• 2 pounds fillets, steaks or pan-dressed fish
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg
• 1 tablespoon milk or water
• 1 cup bread crumbs, cracker crumbs, cornmeal or flour

Method

1. 1

   Cut fish into serving-size portions.

2. 2

   Sprinkle both sides with salt and pepper.

3. 3

   Beat egg slightly and blend in the milk.

4. 4

   Dip the fish in the egg and roll in crumbs.

5. 5

   Use a deep kettle with enough fat to cover the fish.

6. 6

   Heat the fat to 375 degrees.

7. 7

   Cook to an even golden brown, about 3 to 5 minutes.

8. 8

   Drain on absorbent paper.

9. 9

   Serve immediately.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 17. The excerpt below is the record exactly as published.

1 egg 1 tablespoon milk or water 1 cup bread crumbs, cracker crumbs, cornmeal or flour Cut fish into serving-size portions. Sprinkle both sides with salt and pepper. Beat egg slightly and blend in the milk. Dip fish in the egg and roll in the crumbs. Place fish in a heavy frying pan which contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time about 10 minutes de- pending on the thickness of the fish. Drain on absorbent paper. Serve immedia- tely on a hot platter, plain or with a sauce. Serves 6. DEEP FAT FRIED FISH 2 pounds fillets, steaks or 1 teaspoon salt pan-dressed fish 1/8 teaspoon pepper l egg 1 tablespoon milk or water 1 cup bread crumbs, cracker crumbs, cornmeal or flour

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