Fried Smelts

Ingredients

• one dozen smelts
• two tablespoonfuls of flour
• two eggs
• four tablespoonfuls of bread crumbs
• one tea-spoonful of salt
• one tea-spoonful of pepper

Method

1. 1

   Prepare flour and bread crumbs on separate sheets.

2. 2

   Mix salt and pepper with bread crumbs.

3. 3

   Dip fish in flour, then in beaten eggs, and roll in bread crumbs.

4. 4

   Fry in hot clarified fat for five minutes.

5. 5

   Garnish with parsley and serve in a folded napkin.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 29. The excerpt below is the record exactly as published.

FRIED SMELTS. 35 Stuffed Haddock.— Provide one large haddock, two ounces of beef suet, three table-spoonfuls of bread crumbs, one tea-spoonful of chopped thyme, one dessert-spoonful of chopped parsley, one egg, one salt-spoonful of salt, one salt- spoonful of pepper. The haddock must be thoroughly dried after cleaning, and the tail and fins cut off, leaving the head. Make a stuffing by mixing two table-spoonfuls of the bread crumbs with the parsley, thyme, pepper, and salt, into which drop the egg, to give the dressing consistency. Pack this stuffing snugly into the stomach of the fish, sew the sides together with needle and thread, place it in a greased baking-pan, damp it over with milk or egg, sprinkle over it the remainder of the bread crumbs, and bake three quarters of an hour in a moderate oven, taking occasion to baste from time to time with the drippings. NOTE. — To bake evenly, the fish should stand in the pan in the position which it naturally takes in the water ; and this may be accomplished by placing a long skewer first through the tail of the fish, next through the centre of the body, and lastly through the head. A strong cord passed hi the same manner through the fish and drawn taut will serve the purpose. Salmon and trout may be done also after this recipe. Fried Smelts. — One dozen smelts, two table-spoonfuls of flour, two eggs, four table-spoonfuls of bread crumbs, one tea-spoonful of salt, one tea-spoonful of pepper

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