Fish Fried in Batter
From The exhibition cookery book, 1900
Strain the fat after use to remove batter pieces.
Presented as published in 1900. 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 The exhibition cookery book (1900) by Expert chef, page 5. The excerpt below is the record exactly as published.
FISH FRIED IN BATTER. 1 plaice 1 tablespoonful sweet oil Salt Frying fat 2 ozs. flour ^ gill tepid water 1 white of egg
Cook this with the app: pantry check, scaling, and the assistant.