Fried Fillets of Fish a la Francaise

Ingredients

• Take the fillets of a fresh haddock
• season them with pepper
• a little anchovy essence
• salad oil
• and chopped parsley
• dip them in whole beaten-up egg
• and then in fresh white breadcrumbs

Method

1. 1

   Cut the fillets in long strips, about 1 inch wide, season them with pepper, anchovy essence, salad oil, and chopped parsley, and let them remain in the seasoning about 1 hour.

2. 2

   Remove them from the seasoning, sprinkle them over with fine flour, dip them in whole beaten-up egg, and then in fresh white breadcrumbs.

3. 3

   Tie each fillet in the shape of a lover’s knot, and fry them in boiling fat or oil till a golden colour; drain them, arrange round a pile of crisply fried parsley, and serve hot.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 11. The excerpt below is the record exactly as published.

FRIED FILLETS OF FISH A LA FRANQAISE. Take the fillets of a fresh haddock, or other suitable fish, free them from bones and skin, cut them in long strips, about 1 inch FISH. 19 wide, season them with pepper, a little anchovy essence, salad oil and chopped parsley, and let them remain in the seasoning about 1 hour ; remove them from the seasoning, sprinkle them over with fine flour, and dip them in whole beaten-up egg, and then in fresh white breadcrumbs

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