Fried Fish

Ingredients

• your fish
• dust with flour
• roll in egg
• roll in breadcrumbs
• with pepper
• and salt

Method

1. 1

   Cut fish into shapes, let dry slightly, dust with flour, roll in egg and breadcrumbs.

2. 2

   Fry in lard.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 24. The excerpt below is the record exactly as published.

and salt, put all through a mincing machine. Mix with the egg, the crumb to be soaked in milk and squeezed quite dry; roll into balls, dip in the bread- crumbs and egg. Fry in boiling lard or dripping. FISH (PICKLED, OR ''ENGELEGTE"). (Cape way of preserving fish.) Ingredients, > good-sized Soles, ai any nice Cape i oz. Mango Relish. Fish (Rlleted). 6 Large Chillies, or I3 SmalL 6 Large Onions. i quart Vinegar, a oz. Curry Powder. Salt to taste. Fry the fish a nice brown in lard, or butter, or olive oil ; drain, and cool. Slice four onions, and fry a nice brown in a little oil j add one ounce curry powder, two chillies cut fine, a dessertspoonful of salt, and the mango relish. When stirred to a paste, add a little vinegar to moisten well ; then lay the fish in a jar ; spread over each layer some of this mixture. Cut the rest of the onion in rings ; boil in the vinegar very gently, until quite tender, with the other ounce of curry powder and a little salt; then pour over the fish. Let it stand till cool, then cork well. It will be fit for use in two or three days, and will keep for months. Is a delicious breakfast or lunch dish. \See Note at end of F.] FISH {FRIED). Cut your fish in nice little shapes; let them get slightly dry; dust with flour. Then roll in egg and bread- crumbs, with pepper

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