Fried Striped Bass with Tomato Sauce

Ingredients

• a striped bass
• egg
• bread crumbs
• parsley

Method

1. 1

   Wash and clean the bass well; fillet and bone; cut in individual pieces the shape of a diamond; dip in egg and bread crumbs; fry it in very hot fat.

2. 2

   Arrange on a paper doily or napkin, one piece resting on top of the other.

3. 3

   Garnish with parsley.

4. 4

   Serve with tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 94. The excerpt below is the record exactly as published.

Fried Striped Bass with Tomato Sauce Bar rays frit, Sauce Tomato Wash and clean the bass well; fillet and bone; cut in individual pieces the shape of a diamond; dip in egg and bread crumbs; fry it in very hot fat. Arrange on a paper doily or napkin, one piece resting on top of the other. Garnish with parsley. Serve with tomato sauce. Bass Quenelles with Hollandaise Sauce Quenelles de Bar, Sauce hollandaise Make a mousse from the bass [see recipe: Mousse of Striped Bass]; poach tablespoonful in the fish broth on the stove, the shape and size of a small egg, for about six to eight minutes. When done, put on a drainer; put in the oven for a few seconds; then, when ready to serve, arrange on a platter, cover with a hollandaise sauce. Garnish with parsley. Serve as a fish entree for luncheon. Bass Cutlets ( Cotelettes de Bar) a la Lydie Mathilde Striped Bass that is left over can be made into cutlets as a luncheon or supper dish. To one cup of the fish that has been well shredded add three tablespoons very heavy (hot) cream sauce, one teaspoon onion juice, a few drops -of Worcestershire sauce, pepper and salt. Put on a platter, form in shape of a cutlet; let stand until cold; then dip in egg and bread crumbs and fry in hot fat. Arrange on a paper doily or napkin. If half dozen, serve three — one resting on top of the other — and three the opposite way. Put a paper frill in each chop and garnish all around with tomatoes, lemon, and parsley. Serve with a rich tomato sauce for luncheon or supper. Stuffed Striped Bass with Shrimps a la Zebre Bar raye farci de Crevettes, a la Zebre Scale and wash a striped bass

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