Fried or Sauted Fish

Ingredients

• Smelts, perch, trout, and other small pan fish
• Cod, halibut, and other thick fish
• seasoned with salt
• covered with flour, or fine meal, or fine bread crumbs
• dipped in beaten egg
• Fry in deep, smoking hot fat

Method

1. 1

   Clean, dry, and season the fish.

2. 2

   Cover with flour or crumbs, dip in egg, then in crumbs again.

3. 3

   Fry in hot fat for 2 to 5 minutes.

4. 4

   Drain on paper and serve with tomato sauce.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 79. The excerpt below is the record exactly as published.

Fried or Sauted Fish Smelts, perch, trout, and other small pan fish may be fried whole. Cod, halibut, and other thick fish should be skinned and boned and cut into slices one inch thick and two or three inches square. Fish for frying should be cleaned thoroughly, dried, and seasoned with salt, then covered with flour, or fine meal, or fine bread crumbs, then dipped in beaten egg, then in crumbs again. Or they may be dipped in flour paste instead of egg, before dipping in the crumbs. Fry in deep, smoking hot fat

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