Fried Perch
From Fifty-two Sunday dinners, 1913
Garnish with parsley, lemon slices, and radishes.
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 38. The excerpt below is the record exactly as published.
Fried Perch — Sauce Tartare Shredded Potatoes Asparagus on Toast Lettuce with Cream Dressing Cherry Roly-Poly Cherry Sauce Coffee H 4. CHICKEN CONSOMME: WITH POACHED EGG YOLKS Heat six cups of Chicken Consomme to the boihng point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consomme. Sprinkle slightly with finely chopped chives or parsley. FRIED PERCH Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with crumbs). Lay three at a time in a croquette basket and fry a golden brown in deep hot Cottolene
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