Fried Fish
From The Bile Beans cookery book, 1931
Dipping fish in beaten egg and bread crumbs is optional. A cheaper alternative is to dip fish in a light batter of flour and water before frying.
Presented as published in 1931. 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
Nutrition per serving
510Calories
0 gProtein
0 gCarbs
57 gFat
Full nutrition (32 nutrients)
Calories510 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Cholesterol58 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline69 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 3. The excerpt below is the record exactly as published.
fish, cut into 3 or four pieces, dry each piece with clean : - towel, sprinkle flour, pepper, and salt on each piece, Put clean frying-pan on fire with 2 oz. lardor dripping — in; when thoroughly hot (and is quite still) layin fish, — white side downwards; fry that side a golden in Bene then turn over with spoon and knife to cook on other side. Whendone, place upon plate or dish. Drain ~ off fat. Arrange parsley round edges of dish, panes: : with plain melted butter or other sauce
Cook this with the app: pantry check, scaling, and the assistant.