Old Style of Frying White-Bait
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Use a frying-basket for best results.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 123. The excerpt below is the record exactly as published.
OLD STYLE OF FRYING WHITE-BAIT. Have ready a frying-kettle containing at least two inches of fat, and make it hot over the fire ; have at hand also a frying-basket of wire ; in a clean dry towel, put half a cup- ful of flour and the white-bait, and shake them together ; then put the fish into the wire basket, and shake off all the loose flour. Let a drop of water fall into the hot fat : if it sputters, the fat is right. Put in the frying-basket, and crisp the white-bait, but do not brown them ; as soon as they are crisp lift the basket, and throw the white-bait upon a napkin folded on a hot dish; cut a lemon
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Cook this with the app: pantry check, scaling, and the assistant.