Fried Fish
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Small fish can be fried whole.
Presented as published in 1885. 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 Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 6. The excerpt below is the record exactly as published.
Fried Fish. Small fish may be fried whole, but large ones should be cut up. Have enough pork fat or lard bubbling hot in the frying-pan to well cover the fish. Smear the fish well with dry corn meal or flour, or, what is better, dip it into well-beaten ^%^ and then into bread or » cracker crumbs, and fry both sides to a clear golden brown. Sprinkle lightly with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.