Fried Fish

Ingredients

• the smaller kinds of fish, as brook trout, perch, sun-fish
• a small quantity of fat or oil
• flour, or meal, or a mixture of half each
• beaten egg
• bread-crumbs
• salt

Method

1. 1

   Clean and dry the fish, rub with flour or meal, or dip in beaten egg and bread-crumbs.

2. 2

   Fry in hot fat until browned on both sides.

3. 3

   Drain and sprinkle with salt before serving.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 190. The excerpt below is the record exactly as published.

Fried Fish, — The smaller kinds of fish, as brook trout, perch, sun-fish, and smelts, usually called pan-fish, and the small bass and pickerel, are best for frjring, either by "tossing" or sautqing in a small quantity of fat or oil in a pan (commonly called frying), or by immersing in'hot fat or oil like doughnuts, the latter being generallv considered the better method. Hot lard, beef drippings, olive oil, or American cooking oil may all be used for frying fisn, though many {)refer the oils, chiefly because of the difficulty of procuring pure ard or fat, and as the oil can be clarified and used over and over again it is quite as economical as lard or dripping. The secret of frying to perfection by immersing is to have the lard or oil so deep that it entirely covers the fish and so hot as instantly to form a crust over the entire surface. If the fish is large and further cook- ing is necessary, the heat must be reduced. Test the fat (as directed in Fritters) before putting in the fish, for if it is not hot enough the fish will absorb it and thus become greasy and unwholesome. The fish-kettle heretofore illustrated may be used for frying fish, or one may be ordered of any tinner. Have an oval pan made of tin and an oval basket or plate fitting into it, made with a heavy wire edge and fine wires running across half an inch apart ; or have it made of coarse wire cloth bound with tin, and at each end there must be a long wire loop for a handle. A fish fried in this is very easily taken up ; lift the frame from the kettle, let it stand for a moment across »the kettle that the lard may drip, loosen from the frame with a knife and slide it oflF on the hot platter. If a fish-kettle cannot be had a wire basket in which the fish is placed and lowered into the fat is a great convenience. Fish for frying should have the heads cut oflT, be thoroughly cleaned and wiped perfectly dry, then rub over with 230 FISH. flour, or meal, or a mixture of half each, or dip once or twice into beaten egg and bread-crumbs, or a batter. When browned on one side, turn, and when done drain quite dry, sprinkle with salt

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