Fried Fish
From The art of living in Australia, 1893
Presented as published in 1893. 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 art of living in Australia (1893) by Philip E. Muskett, page 188. The excerpt below is the record exactly as published.
a spoonful of flour, pepper, and salt. Beat on another plate an egg, with a spoonful each of water and oil, and have plenty of dry fine crumbs on a sheet of paper ; when these things are all ready, dip the fish in the flour and dust off again ; put at once into the egg and cover well ; then drop into the crumbs, shake them all over it ; next toss in the hands to shake all the loose crumbs off ; lay on a plate separately, and either fiy at once or leave in a cool place for an hour or two. Plunge into plenty of hot fat and fry till crisp and brown ; drain for a few minutes on kitchen paper ; pile on a dish, and garnish with either fresh or fried parsley. CURRIED FISH. 3 Bream Is. \ pint Curry Sauce .... 3<i. I lb, Eice Id. Total Cost— Is. 4c?, Time— One Hour. Make the curry sauce by recipe given elsewhere. Fillet 296 THE ABT OF LIVING IN AUSTRALIA. the fish and cut each fillet in two pieces, butter a saucepan and lay in the fish ; pour over the sauce, bring it up to the boil, and cook on the stove very sloAvly for an hour. Just before serving, season with salt and lemon juice to taste. Boil the rice and dry thoroughly ; press into little cups or moulds. Dish the fish carefully and pour the sauce over it ; garnish with the moulds of rice. SCALLOPED FISH. i lb. Cold Fish . 2 oz. Bread Crumbs ^ ^^- : : :}■ 1 gill Cold Fish Sauce, Pepper, and Salt 2d. 1 oz. Butter \d. Total Cost— 7f^. Time — 20 Minutes. Flake up the fish, butter a small dish, and sprinkle well with bread crumbs ; put in a layer of fish, a little sauce and seasoning, and some bread crumbs. Continue this in layers until all the fish is used up. Put plenty of crumbs on top and the rest of the butter in small pieces. Bake in a moderate oven for 20 minutes. Garnish with a sprig of parsley, and serve. PISH PUDDING. 5d. Id. Id. i lb. Blue Cod . 1 lb. Potatoes . 1 oz. Butter 1 Egg Pepper and Salt Total Cost— 8fZ. Time— Half an Hour. :} Id. Use cold fish and potatoes, if there are any in the larder ; if not, boil a piece of blue smoked cod in some water for five minutes. Flake it up free from skin and bone and put it COOKERY RECIPES, #c. 297 into a basin ; mash up the potatoes' and mix them in with the pepper and salt. Bind into a paste with an egg ; rub some dripping on a baking sheet, turn the mixture on to it and sha]je into the letter S, brush over with egg or milk, and bake till brown. Slip it off on to a hot dish, and garnish with parsley. FISH PIE. 2 or 3 Bream Is. f 1 gill Milk or Melted Butter . . \d. Short Pastry, Pepper, and Salt . • 1 o j Parsley j ' Total Cost — Is. 4(Z. Time — Three-quarters of an Hour. Cold fish will do very well for this dish. If fresh is used, fillet it and cut into small pieces ; if cooked, flake up into small pieces. Lay in a buttered pie-dish, season with 1 epjxjr, salt, and chopi)ed parsley ; pour over the sauce and cover Avith a short pastry made with \ lb. flour and \ lb. dripping. Brush over with q^^ or milk, and bake for three- quarters of an hour ; garnish with parsley, and sen^e. FISH IN BATTER. 2 Mullet . . . . . U. Frying Batter "I^t? Hot Fat J * Total Cost— 10<?. Time— 5 Minut6s. Fillet the mullet and cut into small pieces ; dip in flour seasoned with salt and pepper. Cover with French frying batter, the recipe for which is given elsewhere. Plunge into plenty of hot fat
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Cook this with the app: pantry check, scaling, and the assistant.