Fried Skate

Ingredients

• lie in cold water
• with a little vinegar or lemon-juice
• a sprig of parsley
• a few peppercorns

Method

1. 1

   Cut the skate into square pieces and soak in cold water with vinegar, parsley, and peppercorns for an hour.

2. 2

   Drain, dry, flour, dip in egg and breadcrumbs, and fry in hot fat until browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1814. The excerpt below is the record exactly as published.

rried skate requires to be cooked very carefully, or it will drop to pieces. Boil two pounds of skate with a little of the liver ; di'ain it well, and put it on a dish. Whilst it is boiling, slice two onions and a good-sized apple, and fry them in a little butter till soft. Rub them patiently through a sieve, and mix smoothly with the pulp a tea-spoonful of cui-ry powder, a dessert-spoonful of curry paste, a tea-spoonful of ground rice, and about a j)int of stock. Boil the sauce, and stir it fre- quently. When it is thick and smooth pour it iipon the fish in the dish, and send rice boiled for curry to table in a separate dish. Time, about twenty minutes to boil the fish. Probable cost, 4d. to 6d. per lb. Skate, Dressed, To Re-dress.— Pick the flesh from the boncs, mince finely, and mix with it its bulk in finely-grated bread- crumbs. Add a seasoning of salt, pepper, and grated nutmeg ; moisten the preparation with butter, and mix in a little chopped parsley. Beat it till smooth, bind it together with yolk of egg, and form it into the shape of corks or balls. Fry these in hot fat, ch'ain them, and serve on a neatly-folded napkin. Time to fry, ten minutes. Skate, Fried.^ — Cut the skate into square pieces ; let these lie in cold water with a little vinegar or lemon-juice, a sprig of parsley, and a few peppercorns

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