Fried Halibut

Ingredients

• two pounds of halibut
• half a pound of fat salt pork
• seasoned with salt
• seasoned with pepper
• a pint of milk
• a level tablespoonful of flour

Method

1. 1

   Slice the fat salt pork and fry it slowly until light brown.

2. 2

   Keep it hot while frying the halibut.

3. 3

   Wash the fish in cold salted water, dry it, cover with Indian meal seasoned with salt and pepper, and fry until brown on both sides.

4. 4

   Serve with the pork and a gravy made from the frying pan drippings mixed with milk and flour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 116. The excerpt below is the record exactly as published.

FRIED HALIBUT. To fry two pounds of halibut, iirst slice half a pound of fat salt pork, and fry it slowly in a large frying-pan until it is light brown ; then take it up, and keep it hot while the haU- but is being fried. Wash the fish in cold salted water, dry it on a clean cloth, cover it on both sides with Indian meal seasoned with salt and pepper, and fry it brown on both sides in the pork- drippings. Serve the pork with the halibut. A very nice gravy may be made for the dish by pouring nearly all the fat out of the frjdng-pan, after the fish is done, and putting in it a pint of milk mixed smoothly with a level tablespoonful of flour

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