Fried Flounders
From Fifty dinners, 1895
For convenience, each flounder may be cut in half before crumb coating.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 44. The excerpt below is the record exactly as published.
Fried flounders. Take four flounders, trim them neatly, and having prepared a good bath of hot fat deep enough to cover the fish, and having egged and crumbed them with finely sifted crumbs, plunge them one after another into the fat, and fry till of a golden colour, then drain, dry, and serve them on a hot paper. For convenience, each flounder may be cut in half, crosswise, before the crumbing. Serve with lemon in quarters, brown bread and butter, and bcurre fondu
Cook this with the app: pantry check, scaling, and the assistant.