Fish Fritters

Ingredients

• the remains of any cold fish
• the same bulk of mashed potatoes
• one onion
• season with salt
• a well-beaten egg

Method

1. 1

   Pick the fish from bones and skin, pound with onion, season, and mix with mashed potatoes.

2. 2

   Bind with beaten egg, flatten, cut into rounds or squares, and fry in boiling lard until light brown.

3. 3

   Serve garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 61. The excerpt below is the record exactly as published.

Season with salt and pepper one pint of any kind of cold cooked fish; make a little thick cream sauce o^ milk, butter and flour, and when cold form it with the fish into shapes of cutlets. Put the cutlets first into cracker crumbs, then into ^gg and again into crumbs. Fry in hot fat until brown. Susan I. Langley. FISH, u FISH STEAK5 FRIED. Cut the slices of fresh fish three-quarters of an Inch thick, dredge with flour or corn-meal slightly salted or dip them in e.gg slightly salted and roll in crumbs; fry a light brown. Salmon or any other large fish can be fried this way. A. M. Dickerson. COD'S ROE. Take cod's roe that has been smoked, shave it into small pieces, put it in a saucepan with butter and a little pepper. Stir well over the fire and pour it on pieces of toast cut diamond-shaped. Mrs. G. S. CREAMED FRESH CODFISH. Take a piece of boiled fresh cod, remove the skin and bones, and pick into flakes; put these into a stew-pan with a little butter, pepper, and salt. Put on the fire, and when the contents of the pan are quite hot add a pint of cream and milk; thicken a trifle and all is ready to serve. T. R. Rich. CREAMED CODFISH. Pick (not shred) one cupful of codfish; place in a spider and fill and cover with cold water. Stir a moment over the fire and drain off the water. Stand on the stove, cover the fish with one and one-half pints of milk and a large tablespoonful of butter. Stir into a cup of cold cream two heaping tablespoonfuls of flour and when the milk on the stove is about to boil mix this with it. When the mixture has thickened stand where it will boil no longer and stir into it one egg. Serve at once. Mrs. a. M. Woods. CREAMED FINNAN HADDIE. Remove the skin and bones from a small salted finnan haddie pre- viously boiled, and pick into flakes with a fork. Place in a saucepan one tablespoon of butter and a tablespoon of flour, add one and one-half cups of milk, cook a few moments; season with pepper; thicken with flour and butter creamed; serve on a hot platter garnished with toast. Amy Brown. R. A. HiLLIER. DELICIOUS FISH CHOWDER. Two pounds of fresh white fish, a quarter of a pound of bacon, five small potatoes, one small onion, six tomatoes, one quart of milk, butter the size of a small hen's egg and a teaspoon of flour. Pick the fish to pieces. Remove bone and skin; cut potatoes into dice; the bacon in 76 FISH. small pieces; rub the butter and flour to a cream. Spread In a granite kettle half of the potatoes, then half of the fish, then sprinkle in the minced onions, then the bacon, then half the tomatoes. Then a shake of salt and pepper; add the rest of the fish, tomatoes, potatoes, and more salt and pepper, using in all one teaspoon of salt and one-fourth teaspoon of pepper. Cover with water, let simmer for half an hour. Scald the milk, put a pinch of soda into the chowder and stir; add the hot milk to the butter and flour; stir smooth; then add to the chowder. Serve very hot. Excellent, Mira A. Miller, BOSTON FISH CHOWDER. Take a large fish, as cod, haddock or halibut and cut in slices, after having scaled and cleaned it. Then cut some slices of raw salt pork (pickled) and place them in the bottom of your iron kettle. When partly tried out, put on top of the pork a layer of fish, then a layer of onions, and one of potatoes, both sliced quite thin. Add to each layer a little salt and pepper. Add very hard crackers (pilot bread is nicest) to the whole, placing them on the sides and top, then add cold water to nearly cover them. After the water has commenced boiling, three-quarters of an hour is ample time to cook it. Be careful not to let it boil too long, or break the slices of fish, but preserve them as whole as possible. Mrs. Lydia Floyd. FISH BALLS. The remnants of any cold fish, cod, whitefish, turbot, etc., can be used, by breaking the fish to pieces with a fork, removing all the bones and skin, and shredding very fine. Add an equal quantity of mashed potatoes, make into a stiff batter with a piece of butter and some milk, and a beaten egg. Flour your hands and shape the mixture into balls. Fry in boiling lard or drippings, to a light brown. Mrs. G. T. Baldwin. FISH FRITTERS. The remains of any cold fish can be used here, and the same bulk of mashed potatoes as the fish. Pick the fish from the bones and skin, and pound it in a mortar with one onion, season with pepper and salt, then mix well with it the mashed potatoes, and bind together with a well- beaten e.g

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