Fried Fish in Batter
From Sea Cookery, 1911
Avoid using a wire frying basket.
Presented as published in 1911. 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
2676Calories
273 gProtein
351 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories2676 kcal
Protein273 g
Carbohydrates351 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat2.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol835 mg
Sodium6065 mg
Potassium3525 mg
Calcium373 mg
Iron29 mg
Magnesium418 mg
Phosphorus5643 mg
Zinc8.9 mg
Copper1.3 mg
Manganese3.6 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E8.9 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B1230 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)3.5 mg
Niacin (B3)42 mg
Folate726 mcg
Choline0 mg
Caffeine0 mg
Water2090 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 39. The excerpt below is the record exactly as published.
FRIED FISH IN BATTER. 4 lbs. fish I i pint water 1 lb. flour j 1 saltspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.