Haddock, Fried

Ingredients

• one moderate-sized fish
• Garnish with parsley and sliced lemon
• dip the slices in beaten egg
• strew bread-crumbs thickly over them

Method

1. 1

   Wash and scale the fish, dry, cut off head and tail, and divide into pieces.

2. 2

   Remove backbone, dip in beaten egg, cover with bread-crumbs, and fry in boiling lard until browned.

3. 3

   Drain and serve with shrimp or anchovy sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 669. The excerpt below is the record exactly as published.

Haddock, Fried. — "Wash and scale the fish. Diy it well, cut off the head and tail, and divide it into three or four pieces. Take out thcbackbone, dip the slices in beaten egg, and afterwards strew bread-crumbs thickly over them. Fry them in boiling lard or dripping till they are brightly browned, drain, and serve on a hot dish. Garnish with parsley and sliced lemon, and send shrimp or anchovj' sauce to table with the fish. Time, ten minutes to fry. Probable cost of haddocks, 9d. each and upwards. Sufficient, one moderate-sized fish

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