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English Recipe for Frying Fish
From With a saucepan over the sea, 1902
Serves 1
A traditional method for frying fish.
Presented as published in 1902. 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
Nutrition per serving
86Calories
9 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein9.4 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol198 mg
Sodium154 mg
Potassium109 mg
Calcium32 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus170 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 24. The excerpt below is the record exactly as published.
ENGLISH RECIPE FOR FRYING FISH. Wash the fish, dry it well, dust it thickly with flour. Beat an egg light, dip the fish carefully, then dip it in bread-crumbs. Fry in a deep pan, in butter, olive oil, or suet
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