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Frying Fish
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 20. The excerpt below is the record exactly as published.
FRYING FISH. (New Haven.) Wash and dry the fish, sprinkle it well with flour, salt, and pepper, then dip it in egg and bread- 48 With a Saucepan over the Sea crumbs or coarse oatmeal^ and fry in a deep pan of boiling fat
Cook this with the app: pantry check, scaling, and the assistant.