Fried Blackfish

Ingredients

• a handful of salt
• a plateful of Indian meal
• the blackfish

Method

1. 1

   Clean the blackfish by putting it into cold water after it is scaled, and rubbing it thoroughly with salt.

2. 2

   Draw the intestines from the gills, and wash the fish again in cold water.

3. 3

   Have ready a frying-kettle half full of fat over the fire.

4. 4

   Cut the fish across in slices about an inch thick, trim off the fins and tail, roll the slices in the meal, and fry them brown in the hot fat.

5. 5

   When done, take it out with a skimmer, lay it on brown paper to free it from grease, and serve hot.

6. 6

   A lemon cut in quarters makes a good garnish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 118. The excerpt below is the record exactly as published.

FRIED BLACKFISH. Clean the blackfish by putting it into cold water after it is scaled, and rubbing it thoroughly with a handful of salt; draw the intestines from the gills, and then again wash the fish in cold water ; have ready a frying-kettle half full of fat over the fire, and a plateful of Indian meal

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