Fried Fish
From Camp cookery (Kephart), 1910
Ensure fish is dry before frying to avoid excess grease.
Presented as published in 1910. 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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 40. The excerpt below is the record exactly as published.
large fish should be cut into pieces, and ribs cut loose from backbone, so as to lie flat in pan. Rub the pieces in corn meal, or powdered crumbs, thinly and evenly (that browns them). Fry in plenty of very hot grease 82 FISH AND SHELLFISH. 83 to a golden brown, sprinkling lightly with pepper and salt just as the color turns. If the fish is not naturally full-flavored, a few drops of lemon juice will improve it. Olive oil is best to fry fish in; the next choice is clear drippings or butter
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