Haddocks, To Fry

Ingredients

• Small haddocks
• A little milk
• Flour
• Lemon juice
• Pepper and salt
• Allow 1 fish per person

Method

1. 1

   Wash and clean the haddocks, cut off heads, skin, and dry.

2. 2

   Season with pepper, salt, and lemon juice.

3. 3

   Coat lightly with flour, brush with milk, and coat again with flour just before frying.

4. 4

   Fry in a small quantity of fat, browning on both sides.

5. 5

   Drain on kitchen paper and serve garnished with parsley and lemon.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 140. The excerpt below is the record exactly as published.

Haddocks, To Fry (Egleflns Frits) Small haddocks. I A little milk. Flour. Lemon juice. | Pepper and salt. Haddocks, when small, may be fried whole. Wash and clean the fish, cutting off the heads, then skin and dry them thoroughly. Season them with pepper, salt, and a little lemon juice, and, if time permits, let them lie a short time before cooking. Then coat the fish lightly with flour, brush them over with milk, and coat again with flour. This must not be done until immediately before frying, otherwise the fish will become damp and sodden. Fry them in a small quantity of fat in a frying pan (see Dry Frying, p. 80), browning them first on one side and then on the other. The time will de- pend on the size and thickness of the fish. When ready, lift out with a broad-bladed knife or fish slice and drain for a few minutes on kitchen paper. Arrange the haddocks head to tail on a hot dish with a dish paper under them, and garnish with parsley and cut lemon. Serve tomato, mustard, beamaise, caper, or any other suitable sauce separately. Notes. — The haddocks may be egged and bread- crumbed instead of being coated with flour and milk. Any other small fish may be cooked in the same way. Time to fry, 7 to 10 minutes. Allow 1 fish per person

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