Fillets of Weakfish

Ingredients

• a fresh fish of 2 1/2 pounds
• 1 even tablespoonful seasoning salt
• the juice of 1/2 lemon
• 1 ounce pure lard
• 1 ounce butter
• 1 ounce maitre d'hotel butter
• bread crumbs

Method

1. 1

   Clean and prepare the fish, cut into fillets, season, and set aside.

2. 2

   Dust with flour, dip in beaten egg, roll in crumbs, and fry in a mixture of lard and butter until light brown.

3. 3

   Serve with maitre d'hotel butter and potatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 142. The excerpt below is the record exactly as published.

Fillets of Weakflsh. — Glean and wash a fresh fish of 2V9 pounds, remove head and tail, split the fish through the back, re- move all the bones, and cut the meat into 6 fillets ; season these with 1 even tablespoonful seasoning salt, sprinkle over the juice of Yt lemon, and set aside. Twenty minutes before serving wipe the fillets dry, dust with flour, dip into beaten egg, roll in bread crumbs ; lay the fillets on a clean board, and pat them smooth with a knife. Place a frying pan with 1 ounce pure lard and 1 ounce butter over the fire ; as soon as hot put in as many fillets as will conveniently go in, fry light brown on both sides, adding more lard and butter if neces- sary. Arrange the fish on a hot dish, spread over 1 ounce maftre d'hdtel butter

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