Fried Halibut
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 50. The excerpt below is the record exactly as published.
FRIED HALIBUT. Select choice slices, wash and dry nicely, then remove the skin. Dip the slices of the fish in beaten egg, then in fine cracker dust (first salt and pepper well) , have ready a pan half full of lard boiling hot
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