Fried Fish

Ingredients

• 5 or 6 fillets cut from any large fish
• A breakfastcupful of ground nut oil
• 1 egg
• 1 tablespoonful flour
• 1 tablespoonful bread crumbs
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• A lime
• 5 or 6 stalks of parsley

Method

1. 1

   Wash fish fillets, dry, and dust with salt and pepper.

2. 2

   Heat oil in a saucepan.

3. 3

   Beat the egg, coat fish in flour, then egg, then bread crumbs.

4. 4

   Fry until golden.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 24. The excerpt below is the record exactly as published.

. 1 teaspoonful pepper. 1 teaspoonful chopped raw onion. (A hard-boiled egg, a tea- spoonful chopped parsley and 1 tatassa.) 1. With a fork, break up the fish into flaky pieces, removing all the skin and bones. Slice the yam and mix lightly with the fish. 2. Mix the oil, vinegar, salt, pepper, onion, (chopped parsley and tatassa if available,) and pour over the fish and yam. Mix well but without mashing, and garnish with the sliced egg. Note. Any mayonnaise left over from the day before can be beaten up with a little fresh oil and vinegar and used a3 a dressing for this salad. Fried Fish, large. (1). 5 or six fillets cut from any large fish. A breakfastcupful of ground nut oil (which can be kept and used again). 1 egg. 1 tablespoonful flour. 1 tablespoonful bread crumbs or 2 crushed biscuits. 1 teaspoonful salt. J teaspoonful pepper. A lime, 5 or 6 stalks of parsley

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