Fried Fish
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Arrange fish with heads and tails alternating or on skewers.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 101. The excerpt below is the record exactly as published.
and pepper, and fastened with a small wooden skewer. Small fish may be boned without parting in the middle, The Boston Cooh Book, and rolled from tail to head. Fish for fvjmg should be thoroughlj^ cleaned and dried, seasoned with salt and pepper, and covered first with flour or fine bread crumbs, then dipped in beaten egg, then in crumbs again. If this does not cover them completely', repeat the process. When the fish has been kept on ice, let it become slightly warm before frying, as otherwise it will chill the fat and become greasy. Fry in deep, smoking hot fat. Observe the directions given for frying on page 15, testing the fat first with bread ; and after the first plunge into the hot fat set the kettle back to keep from burning ; then reheat before frying any more. Yry from two to five minutes. Drain and serve with tomato, or Tartare, or any acid sauce. Garnish with- slices of pickle or lemon, and parsle
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