Fried Fish
From The household cook book, 1902
Serves 1
Do not fry oily fish like mackerel or salmon.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 39. The excerpt below is the record exactly as published.
The fish should be well cleaned, dried with a soft cloth, and seasoned with pepper and salt; then rub it with flour, dip it in beaten egg, and then sprinkle with fine bread or cracker crumbs; sometimes wheat flour or Indian corn=meal are used, but fully cover the fish so* that there are no cracks. Then fry it in smoking hot fat like doughnuts, and as directed elsewhere under "The Processes of Cooking." It should be fried a rich golden brown. A sheet of paper can be placed to receive it after it is fried, that it may be free from all grease. Some cooks lay it in the oven for a moment, and then serve. Time to Cook. — A very little time is all that is needed to cook it (from 2 to 5 minutes) if the fat is the right temperature; a general mistake is to overcook it. Do not fry oily fish, like mackerel, salmon, etc. Halibut, cod, etc., can be skinned, boned, and cut into small pieces, and then fried. Fish
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