Grilled Fish
From Practical West African cookery, 1910
If you have a larger fish, cut off a good slice from the middle about 2.5 inches thick.
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 26. The excerpt below is the record exactly as published.
Grilled Fish. (II). The karpassa is really the only fish that can be grilled whole. If you have a larger fish, it is best to cut off a good slice from the middle about 2£ inches thick. Rub in salt and pepper and place on the grill over a good fire for about ten minutes, turning it once over carefully. When done put a dab of butter on top, sprinkle with chopped parsley and serve with quarters of lime and, if liked, a sauce hollandaise
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