Fried Haddock or Cod
From Kentucky receipt book, 1903
Serves 2
Any firm white fish can be used.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 16. The excerpt below is the record exactly as published.
Fried Haddock or Cod. Prepare fish, then remove the skin and backbone; scrape all flesh from the bones, and press with a knife into larger pieces, as the entire fish must be cut in square pieces. Season with salt and pepper and roll in finely sifted meal. Fry enough slices of pork to get 1 cup of fat
Cook this with the app: pantry check, scaling, and the assistant.