Fried Fish

Ingredients

• fish
• salt
• pepper
• 2 tbsp. of fat

Method

1. 1

   Clean the fish and wipe as dry as possible.

2. 2

   Sprinkle with salt and pepper, roll in flour, then dip in white of egg and roll in bread crumbs or corn meal.

3. 3

   Put into a frying-pan hot fat which must become very hot before the fish is put in.

4. 4

   Turn the fish with a broad knife or pancake turner, with care not to break the fish.

5. 5

   When cooked an amber color it is ready to turn.

6. 6

   In serving lay the slices of fish overlapping each other on a hot dish, and garnish with slices of lemon and parsley.

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 15. The excerpt below is the record exactly as published.

Fried Fish Clean the fish and wipe as dry as possible. Sprinkle with salt and pepper, roll in flour, then dip in white of egg and roll in bread crumbs or corn meal. Put into a frying-pan 2 tbsp. of fat

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