Plaice, Fried

Ingredients

• Fried plaice are best when they are filleted
• Sprinkle a little salt over the fish
• dredge it with flour
• dip it into beaten egg
• fine bread-crumbs
• sprinkle a tea-spoonful of bread raspings over the top
• fry the fish in plenty of hot fat
• garnish with green parsley

Method

1. 1

   Sprinkle salt over the fish and let it lie for 2-3 hours.

2. 2

   Dry it well, dredge with flour, dip into beaten egg and fine bread-crumbs.

3. 3

   Sprinkle with bread raspings and fry in hot fat until brightly colored.

4. 4

   Drain and serve on a hot napkin, garnished with parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1234. The excerpt below is the record exactly as published.

Plaice, Fried. — Fried plaice are best when they are filleted before they are fried {see Plaice, Filleted). Indeed this is by far the most satisfactory mode of dressing this fish. If preferred, the plaice may be cut across into pieces about two inches wide. Sprinkle a little salt over the fish, and let it lie for two or three hom-s. Dry it well, dredge it with flour, then dip it into beaten eg^ arid fine bread-crumbs, sprinkle a tea-spoonful of bread raspings over the top, and fry the fish in plenty of hot fat until it is brightly coloured. Drain well, and serve on a hot napkin. Garnish wdth green parsley

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