pescatariandairy-freenut-freeegg-freesoy-free
Fried Fish
From Cookery for every household, 1914
Serves 1
Ensure the flour is fine and dry before using.
Presented as published in 1914. 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
21Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories21 kcal
Protein4.7 g
Carbohydrates0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium127 mg
Potassium61 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus108 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Water33 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 130. The excerpt below is the record exactly as published.
fried fish are not only greasy and unsightly, but unpalatable and indigestible as well. Fish properly fried should be of a pretty brown colour, dry and crisp, and as free from grease as if it had never been touched by fat. Even the paper on which it is served should show little or no sign of grease. All kinds of fish may be fried in one way or an- other. Small fish are better fried whole, larger ones should be filleted or cut in slices. Before fish is fried it must be made very dry, and the outside must be coated with some prepara- tion, which will prevent the fat entering. There are several different ways of coating the fish. The first and simplest method is to dip it into flour, seasoned with pepper and salt
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