Fried Fish

Ingredients

• Clean thoroughly, cut off the head
• slice the body crosswise into five or six pieces
• dip in Indian meal or wheat flour
• or in a beaten egg
• and then in bread crumbs
• with hot lard or salt pork

Method

1. 1

   Clean thoroughly, cut off the head, and, if large, cut out the backbone, and slice the body crosswise into five or six pieces; dip in Indian meal or wheat flour, or in a beaten egg, and then in bread crumbs (trout and perch should never be dipped in meal), put into a thick bottomed skillet, skin side uppermost, with hot lard or salt pork (never in butter, as it takes out the sweetness and gives a bad color), fry slowly, and turn when a light brown.

2. 2

   Fish should not be put in to fry until the fat gets boiling hot.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 11. The excerpt below is the record exactly as published.

FRIED FISH. Clean thoroughly, cut off the head, and, if large, cut out the backbone, and slice the body crosswise into five or six pieces; dip in Indian meal or wheat flour, or in a beaten egg, and then in bread crumbs (trout and perch should never be dipped in meal), put into a thick bottomed skillet, skin side uppermost, with hot lard or salt pork

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