Fried Fish
From Anglo-Indian cookery at home, 1895
Presented as published in 1895. 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 Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 3. The excerpt below is the record exactly as published.
Fried Fish. — The Indian method is somewhat different to the ordinary English one, so I give it. Having first washed yonr fish, dip it in a “ pigment” of saffron powder and water, which will have the effect of giving the fish a yellow colour. Powder it over with a little salt, and then dab it lightly with a dry cloth. Having beaten up an egg, and got ready some breadcrumbs, dip the fish into the egg and then into the breadcrumbs. Fry till light brown, in plenty of “ ghee,” lard, or dripping
Cook this with the app: pantry check, scaling, and the assistant.