Fried White-bait

Ingredients

• the fish
• milk
• flour
• crumbs
• hot olive oil or clarified drippings
• Tartare sauce
• brown bread

Method

1. 1

   Wash fish, soak in milk for thirty minutes, drain, dredge in flour, and roll in crumbs.

2. 2

   Set in ice-box.

3. 3

   Fry in hot oil until done, keeping fried ones hot.

4. 4

   Serve with Tartare sauce and brown bread.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 69. The excerpt below is the record exactly as published.

Fried White-bait Wash the fish by putting them in a colander and running the water over them. Drain them well and soak in milk for thirty minutes. Drain and wipe dry. Dredge with flour and roll in crumbs. Set in ice-box until wanted. Have some hot olive oil or clarified drippings. Put in wire basket a handf ul at a time and as soon as they rise they are done, which will be lesa than one minute. Continue frying till ali are done, keeping the fried ones hot. When ali are fried let the fat get very hot, put ali of them in wire basket and plunge in fat for a minute or two. Take out, dredge with salt, and serve very hot with Tartare sauce. Brown bread

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