dairy-freenut-freesoy-free
Fried Fish
From The Toronto Cook Book, 1915
Serves 1
Roes may be prepared and fried as above.
Presented as published in 1915. 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
Nutrition per serving
198Calories
17 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein17 g
Carbohydrates20 g
Fiber0 g
Sugars0.2 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol215 mg
Sodium281 mg
Potassium204 mg
Calcium42 mg
Iron2.4 mg
Magnesium23 mg
Phosphorus305 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate64 mcg
Choline147 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 123. The excerpt below is the record exactly as published.
Fried Fish Small fish should be fried whole. Large fish should be cut up. Clean and wipe the fish dry, rub it over with dry sifted flour, or better, dip it into well-beaten egg and then into bread crumbs or rolled cracker. Put into a frying pan enough dripping to well cover the fish. When this is hot put in the fish ^nd fry both sides a clear golden brown, Just as the fish is turning brown sprinkle it lightly with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.