Fried Fish
From The household (of the Detroit free press), 1886
Serves 2
Oil can be reused by clarification.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 400. The excerpt below is the record exactly as published.
FRIED FISH. All fish should be fried in the purest oil. This can be used over and over again by clarification ; and, all things considered, oil is quite as economical as lard or dripping. Clean your pan, put therein sufficient oil to thoroughly and deeply immerse the fish. Permit this to boil, and it will attain so high a temperature that when a finger of bread is dipped into it and instantly 'drawn out, the bread has acquired a brown sur- face, or a piece of white paper dipped into it comes out dry, then — and not until then — your fish, already egged and bread-crumbed
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