Fried Fillets of Flounders

Ingredients

• salt
• pepper
• crumbs
• beaten egg

Method

1. 1

   Cut and prepare fillets, season, skewer, roll in crumbs, dip in egg, and again in crumbs.

2. 2

   Leave on ice for an hour, then fry in deep fat.

3. 3

   Drain and serve with sauce tartare.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 157. The excerpt below is the record exactly as published.

FRIED FILLETS OF FLOUNDERS.— Cut, trim, and pre- pare as for baking. When you take them from the ice, salt and pepper, skewer, roll in crumbs, then in q.z%, and again in crumbs. Leave on ice forj^ an hr. longer, and fry in deep fat. Drain, with- draw the skewers, and serve with sauce tartare. — Mrs. William Boss, 169 Locust St., Chicago, 111. BROILED FROGS' LEGS.— Lay 2 doz. frogs on their backs. Cut from the neck along the sides of the belly and cut again across the middle of the belly. Take out the entrails and cut away the head, leaving only the back and legs. Skin and chop off the feet, then wash tlioroughly and blanch in scalding salted water. Lay on a dish and pour over a little olive oil, season with salt and pep- per. Turn over several times in this seasoning and broil for 3 or 4 minutes on one side, then turn. Broil together about 7 minutes, and serve with a maitre d' hotel sauce. — Mrs. C. J. Jeffries, Win- netka, 111. 234 . ^ FISH FRICASEED FROGS' LEGS— Clean 2 doz. frogs' legs and put them in a granite saucepan with a little butter. Place on the fire and and cook until the butter begins to brown, pour over a cup of hot water, cover the pan and stew for 25 minutes. Skim off most of the butter, and add salt and pepper to taste. Thicken with the yolks of 2 eggs and 2 tablespoons of cream. When it boils, remove from the fire. Serve on hot, buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. FRIED FROGS' LEGS.— Clean 2 doz. frogs' legs and dip them singly in a beaten egg

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