Fried or Sautéed Fish
From A text-book of cooking, 1915
Dried bread or cracker crumbs, and egg may be used for dipping instead of the cornmeal-and-flour mixture.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 65. The excerpt below is the record exactly as published.
FRIED OR SAUTfED FISH Clean fish and season with salt and pepper. Mix equal parts of cornmeal and flour.
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