Fried Fish

Ingredients

• a fish
• 1 tablespoon water

Method

1. 1

   Clean fish and wipe as dry as possible.

2. 2

   Roll in seasoned crumbs, dip in egg slightly beaten with 1 tablespoon water, and roll again in crumbs; or if preferred, dip in corn meal.

3. 3

   Cook in a frying pan, in hot fat, till brown on both sides.

4. 4

   Large fish should be boned and cut in pieces for serving.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 44. The excerpt below is the record exactly as published.

a fish. Lay it on a hot hardwood plank, flesh side up. Sprinkle with salt and pepper and bits of butter. Bake on upper 104 DOMESTIC SCIENCE shelf in oven or under a gas broiler, about 30 m. or till brown. Ten minutes before it is done put a border of mashed potatoes around the fish, using a pastry bag and tube. Put plank on a platter and garnish with parsley, shredded lettuce, radishes, lemon fans, etc. Baked Fish Clean, wash, and dry the fish. Do not remove the head or tail. Rub all over with salt, stuff, and sew up. Put two strips of cotton cloth in pan (if you have not a fish sheet), to help remove the fish when baked. Lay the fish in the pan and skewer into the shape of a letter S. Cut gashes on top and lay strips of salt pork in them and around the pan. Sprinkle the fish with salt and pepper, and dredge with flour. Put in a hot oven. When the flour begins to brown, baste with the fat in the pan and boiling water. The fish is done when the flesh separates easily from the bone. Bake about 1 hour. Lift carefully on a hot platter, draw out skewers or strings, and serve with drawn butter or egg sauce. Boiled Fish Add the juice of \ lemon or \ c. vinegar to the water in which the fish is to be boiled. Put fish on a plate and tie all in a piece of cheesecloth. Put fish in boiling water and let simmer until the flesh separates easily from the bones. Add 1 tb. salt to water when fish is nearly cooked. Remove from plate and put on a folded napkin on a platter. Serve a sauce separately. Or, omit napkin and pour sauce over and around the fish. Drawn Butter 1 pt. hot water or stock 4 tb. flour 6 tb. butter \ ts. salt \ ssp. pepper Put 4 tb. butter in the pan; when bubbling, but not brown, add the flour. Add hot water a little at a time. When thick and POULTRY AND FISH 105 perfectly smooth add seasoning and remainder of the butter. Stir till the latter is absorbed. Chopped hard-boiled eggs may be added. Fried Fish

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