Fried Fish
From The century cook book, 1894
Serves 1
Fish steaks like cod, halibut, haddock, and salmon can be cooked similarly.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 17. The excerpt below is the record exactly as published.
Fried Fish. Frying is one of the simplest methods of .-•--—_ =^~^i; — ' — ~""- cooking fish, and therefore easily ^^^MH^^^^ acquired. All small fish should be ^^g^^^^^^^^^^ fried whole, while larger fish can be '^^^^^^I^^^P^^ split dawn the back and then cut in The Shad. drippings are all used, but the first is preferable. After the fish is cleaned and washed, sprinkle with salt and let it stand for sometime, but be sure and keep it in a cold place. Fill the spider or kettle half full of fat, roll the fish in flour and put in the hot fat and fry to a nice brown. Serve with or without sauce, as desired, but tomato sauce forms a particularly fine addition
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.