pescatariannut-freeegg-freesoy-freeshellfish-free
Fried Fish
From A guide to modern cookery, 1909
Serves 4
Ensure the frying medium is hot enough to avoid burning.
Presented as published in 1909. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories3.8 kcal
Protein0.2 g
Carbohydrates0.3 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium2.4 mg
Potassium9.4 mg
Calcium7.7 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.1 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 78. The excerpt below is the record exactly as published.
Oil is best suited to the frying of fish, especially the very small kind, owing to the tremendous heat it can withstand with- out burning, for this heat guarantees that setting which is so indispensable. Except in this case, however, the temperature of the frying medium should be regulated strictly in accordance with the . size of the fish to be fried, in order that its cooking and colour- ing may be effected simultaneously. Except Nonats and whitebait, which are simply rolled in flour, fish to be fried are previously steeped in slightly salted milk and then rolled in flour. From this combination of milk and flour there results a crisp coating which withholds those particular principles that the fish exude while cooking. When finished, fried fish are drained, dried, slightly salted, and dished on a serviette or on paper, with a garnish of fried parsley-sprays and sections of channelled lemon
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