Fried Cod
From The Cook Book, by "Oscar" of the Waldorf, 1896
The tail is best for frying.
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 8. The excerpt below is the record exactly as published.
Fried Cod. Cut a cod in slices, dust with i>epper and salt and let remain for two hours. Wipe the slices dry, dip in yolk of egg and then in breadcrumbs, mix with flour, season FISH. 53 and put in pan with plenty of fat
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