Jewish Method of Frying Fish
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 278. The excerpt below is the record exactly as published.
Jewish Method of Frying Fish. Scale the fish with the utmost thoroughness, remove the en- trails, wash very thoroughly, and salt both inside and out. Then cut the fish into convenient slices, place them on a strainer, and leave them there for an hour. Meanwhile, place some flour in one plate and some beaten eggs in another, and heat a large frying-pan half full of oil, or animal fat
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