Fried Flounder
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 97. The excerpt below is the record exactly as published.
Fried Flounder. Scrape the flounder, and then cut off the head and fins. Wash quickly in cold water, and then wipe dry. Season generously with salt, — a teaspoonful to two pounds of fish. Now cover with the beaten egg, and then with fine bread crumbs, being careful to have every part well coated with the egg and crumbs. Fry in fat for seven minutes
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