Dried-Haddock Brittens

Ingredients

• Jib- of flour
• sufficient water
• 2oz. of butter
• some finely-chopped onion
• finely-chopped parsley
• finely-chopped red peppers
• the fish

Method

1. 1

   Soak the fish overnight, scrape and wash.

2. 2

   Mix flour with water to make a thin batter, add onion, parsley, and peppers.

3. 3

   Fry in hot fat until brown, turning to cook both sides.

4. 4

   Drain and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 32. The excerpt below is the record exactly as published.

Dried-Haddock Brittens. — Put the fish in soak the night before it is wanted, then on the following morning scrape and wash it in plenty of water. Put Jib- of flour in a basin, and mix it smoothly with sufficient water to make a thin batter, put in it, in moderate quantities, some finely-chopped onion, parsley, and a small quantity of finely-chopped red peppers. Put a large piece of lard or clarified fat in a frying-pan, place it over the fire, and when boiling, drop about 1 teacupful of the batter into it, and lay a piece ol the fish in it ; fry it until brown, then cover the fish with more batter and turn it over. When nicely fried on both sides, drain the fritters, and proceed the same with the remainder of the fish and batter. Pile them on a hot dish Fig. 912. Dried-Haddock Fritters. with a dish-paper or folded napkin on it (see Fig. 912). and serve. These fritters should be fried very slowly, to ensure the fish being properly cooked. Dried-Haddock Toasts. — Finely chop |lb. of dried Haddock and two gherkins, put them in a saucepan with 2oz. of butter, season with pepper and salt, and stir them over the fire till hot. Cut some slices of bread, fry them till golden brown in butter, then drain them. Put a heap of the fish mixture on each of the toasts, sprinkle some over with lobster coral that has been passed through a fine hair sieve, some with finely-chopped parsley

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