Fried Fish

Ingredients

• Two slices of cod fish
• two table-spoonfuls of bread crumbs
• one table-spoonful of flour
• one tea-spoonful of salt
• one salt-spoonful of pepper
• two table-spoonfuls of dripping
• one egg

Method

1. 1

   Cut fish into one-inch thick slices.

2. 2

   Prepare flour and bread crumbs on separate sheets.

3. 3

   Beat the egg.

4. 4

   Roll fish in flour, dip in egg, then coat with bread crumbs.

5. 5

   Fry in hot dripping for seven to eight minutes on both sides.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 175. The excerpt below is the record exactly as published.

one tea-spoonful of salt, one salt-spoonful of pepper, three gills milk or water. Wash well the fish, cut off the fins, cut it in slices about an inch thick. Melt now in a sauce-pan over the fire the dripping, add the flour, stir both well together, and add by degrees the milk or water. Stir all till boiling. Add the salt and pepper, then the pieces of fish. Draw the pan on one side, cover it, and allow the contents to simmer for ten minutes. Add the parsley, and cook two minutes longer. The dish is now ready, and ought to be served at once. NOTE. — A tea-spoonful of vinegar is a great improvement when the water is used. Fried Fish. — Two slices of cod fish, two table-spoonfuls of bread crumbs, one table-spoonful of flour, one tea-spoon- ful of salt, one salt-spoonful of pepper, two table-spoonfuls of dripping, one egg

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