Perch, Fried

Ingredients

• four or five perch
• salt
• pepper
• flour
• beaten egg
• finely-grated bread-crumbs
• boiling fat

Method

1. 1

   Wash, scale, and clean the fish.

2. 2

   Wipe dry, flour lightly, rub off excess flour, dip in beaten egg, then coat with breadcrumbs.

3. 3

   Fry in boiling fat until browned.

4. 4

   Drain on a sieve, serve hot, garnished with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1145. The excerpt below is the record exactly as published.

Perch, Fried. — Wash, scale, and clean the fish carefully, wipe them dry, and flour them lightly all over ; then rub off the flour, dip them into beaten egg, and afterwards into finely-grated bread-crumbs, and fry them in plenty of boiling fat, until they are nicely browned. Drain them for a few minutes on an inverted sieve, serve on a hot dish, and garnish with parsley. Send shrimp sauce, anchovy sauce, or plain melted butter, to table in a tm-een. Time to fry, eight to ten minutes. Probable cost uncertain, perch being seldom offered for sale. Sufficient, four or five for a dish. Perch, Pried, with Herbs.— Take two moderate-sized perch. Wash, empty, and scale them carefully, wipe them dry, and lay them on a dish. Sprinlde a little salt and pepper

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