Fried Fish

Ingredients

• some fillets of sole, plaice, or any kind of fish
• a tablespoonful of flour
• a quarter of a teaspoonful of salt
• a very little cayenne pepper
• grated nutmeg
• the grated rind of half a lemon
• one tablespoonful of finely chopped parsley
• a beaten egg
• allow them to stand twenty minutes

Method

1. 1

   Cut fish into neat pieces, wipe dry.

2. 2

   Mix flour, salt, cayenne, nutmeg, lemon rind, and parsley.

3. 3

   Roll fish in mixture, brush with beaten egg, coat with breadcrumbs.

4. 4

   Heat fat in a pan, ensure it's hot before frying.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 48. The excerpt below is the record exactly as published.

Fried Fish. Take some fillets of sole, plaice, or any kind of fish ; cut them into neat pieces, wipe them dry in a cloth. Put. on a plate a tablespoonful of flour, a quarter of a teaspoonful of salt, a very little cayenne pepper and grated nutmeg, the grated rind of half a lemon, and one tablespoonful of finely chopped parsley. Mix these all well together ; roll each piece of fish in it, then brush them over in a beaten egg. Toss them well in a sheet of paper containing breadcrumbs, allow them to stand twenty minutes

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