How to Fry Fish
From Fish cookery, 1948
Cooking time varies from 5 to 20 minutes depending on thickness.
Presented as published in 1948. 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 Fish cookery (1948) by Great Britain. Ministry of Food, page 4. The excerpt below is the record exactly as published.
How to Fry Fish Suitable for fillets, steaks and small whole fish such as herring, sprat, whiting, dab, sole. Shallow or deep frying pan may be used. Shallow frying is better for thick slices or steaks, which tequite longer cooking for the heat to penetrate thoroughly, and also for herring and mackerel. Fish is improved by being coated before frying.
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