Fried Fish (two methods)

Ingredients

• >4 lb, butter
• 1 egg slightly beaten
• season with salt
• season with pepper
• roll in flour
• roll in stale bread crumbs or cracker crumbs
• dip in corn meal

Method

1. 1

   Clean and skin the fish.

2. 2

   For small fish, cook whole; larger fish should be sliced or filleted.

3. 3

   Melt butter in a hot frying pan.

4. 4

   Method 1: Beat egg, wash fish, season, roll in flour, dip in egg, roll in crumbs, and fry for 5-7 minutes.

5. 5

   Method 2: Wash fish, season, dip in corn meal, and fry for 7 minutes or until brown.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 13. The excerpt below is the record exactly as published.

Fried Fish (two methods). Clean and skin the fish to be fried. (Smelts, trout and other thin skinned fish without scales need not be skinned) . Fish not over 8 in. long may be cooked whole. Larger fish should be cut across in slices an inch thick or filleted. To fillet, after skinning the fish split it down the back and remove the meat in natural pieces from the bones. When fish is pre¬ pared for cooking melt >4 lb, butter or salt pork in THE GALLEY GUIDE 46 hot frying pan. Then (1) beat 1 egg slightly; wash each piece of fish, wipe with melted butter, season with salt and pepper, roll in flour, dip in egg, roll in stale bread crumbs or cracker crumbs and fry 5 to 7 min. Or (2) wash each piece of fish, season with salt and pepper, dip in corn meal

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