Fritot of Dried Haddock

Ingredients

• Dried haddock ... 6 oz.
• Butter I oz.
• Flour I oz.
• Milk I gill.
• Cayenne.
• A little anchovy essence.
• Some oysters (bearded).
• Frying batter.

Method

1. 1

   Scald the haddock, remove the skin and bones and chop the fish finely.

2. 2

   Melt the butter in a saucepan, stir in the flour, add the milk, and boil the mixture well.

3. 3

   Season it with a little cayenne, and put in a little of the anchovy essence; thoroughly mix in the haddock, then spread it on a dish to get quite cold.

4. 4

   Take small portions of the fish mixture, and roll into small egg shapes, putting inside each one an oyster (previously sprinkled with a little cayenne and lemon juice), close up carefully, using flour on the hands while shaping them.

5. 5

   Dip each shape in batter, and fry in hot fat for six or seven minutes.

6. 6

   Drain on paper, and garnish with fried parsley.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 5. The excerpt below is the record exactly as published.

Fritot of Dried Haddock. Dried haddock ... 6 oz. Butter I oz. Flour I oz. Milk I gill. Cayenne. A little anchovy essence. Some oysters (bearded). Frying batter.

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