dinner
Fried Fish
From The complete cook book, 1900
Serves 1
For deep frying, dredge fish in seasoned flour, dip in beaten eggs, and roll in breadcrumbs.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 21. The excerpt below is the record exactly as published.
some thin slices of sweet salt pork in a spider, and when done take them out and put in the .fish (the little ones whole) heavily dredged with flour, seasoned with salt and pepper. Fry to a rich brown on both sides. Use the pork, with parsley and lemon slices for garnishing. The other method of frying fish is in deep fat. It must then be dredged with seasoned flour, dipped in beaten eggs and rolled in bread crumbs. The fat should be so hot when the fish goes in that it sends up a blue smoke from the middle, which part heats last. The pan method is really the most satisfactory. Butter alone, or butter and drippings, may be used, if preferred, instead of the salt pork. If sauce is served with fried fish
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