Fried White-Bait
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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 Kirmess cook book (1907), page 33. The excerpt below is the record exactly as published.
FRIED WHITE-BAIT. Lady Knight, London. Wash the fish by putting them in a colander and run- ning 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 drip- pings. Put in wire basket a handful at a time and as soon as they rise they are done^ which •will be less than one minute. Continue fr3ring till all are done, keep- ing the fried ones hot. When all are fried let the fat get very hot, put all 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
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