Fried Fillets of Plaice
From Berridge House recipe book, 1910
Serve with fish sauce if for dinner.
Presented as published in 1910. 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 Berridge House recipe book (1910), page 4. The excerpt below is the record exactly as published.
Brush with egg, and toss in 1 6 COOKERY RECIPES crumbs. Fry in smoking fat till golden brown. Drain and dish on hot dish. Garnish with fried parsley. To Fry Parsley Pick, wash and dry the parsley. Place in basket. Fry in smoking fat till the loud splutter- ing ceases. Drain and use. Fried Fillets of Plaice Wash plaice. Remove head and fins. Any blood or black skin should be removed by rubbing with salt.
Cook this with the app: pantry check, scaling, and the assistant.