Fried Fish
From The new Albatross recipe book, 1930
Variation: Omit the egg.
Presented as published in 1930. 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 new Albatross recipe book (1930) by Spillers Limited, page 1. The excerpt below is the record exactly as published.
4 oz. Albatross Self-Raising Flour } pint of milk and water Pinch of salt 1 tablespoon hot water (last 1-2 eggs minute ) Sift the flour and salt into a bowl. Make a well in the centre and add the egg gradually, working it in with a fork or wire whisk, then work in the liquid and beat very well. Leave to stand for 1-2 hours. Make very hot, in a roasting tin, sufficient fat to give depth of }’. Stir the hot water into the batter at the last minute and pour it into the oe Sibe for 30 minutes in a hot oven. (Regulo Mark 7 or 430° ahr.), Variation |.) TOAD-IN-THE-HOLE SAVOURY Drop sausages, corned beef or any cooked left-over meat in the batter and bake. 4 (Variation II.) FRUIT BATTER PUDDING Bake the basic Yorkshire Pudding in a wide cake tin with a little very hot fat in it, for 30 minutes. When it is cooked, lift it out on toa large hot plate, and, as the centre sinks, which is inevitable, pour into the centre stewed fruit. Stewed apricots are delicious, but prunes or bottled, sweetened and heated fruit are equally good. FRIED FISH Wash and dry the fish. Put enough Albatross Self-Raising Flour to coat the fish in a paper-bag, together with a little salt and pepper. Drop each piece of fish in it and shake to coat. Shake off excess flour. Next, dip in beaten egg and then again in the seasoned flour. Fry in deep hot fat. FISH IN BATTER 4 oz. Albatross Self-Raising 1 beaten egg Flour 4 pint milk or milk and Pinch of salt
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