Sauted Fish

Ingredients

• 11/2 lbs. white fish
• 2 or 3 T. fat
• Ys c. corn meal or flour
• 1 t. salt

Method

1. 1

   Be sure fish is scaled and the head, fins and tail removed.

2. 2

   Split fish along back bone.

3. 3

   Cut each half into three parts.

4. 4

   Wash in cold water and wipe dry.

5. 5

   Sprinkle with salt and roll in corn meal or flour.

6. 6

   Heat pan and add fat.

7. 7

   Place fish in hot fat, flesh side down and leave until thoroughly browned.

8. 8

   Turn and brown skin side.

9. 9

   Cook about 12 minutes in all.

10. 10

    Remove to hot platter and serve with lemon cut into eighths.

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 7. The excerpt below is the record exactly as published.

Sauted Fish Potatoes on the Half Shell Creamed Carrots Simple Dessert SAUTED FISH 11/2 lbs. white fish 2 or 3 T. fat. Ys c. corn meal or flour 1 t. salt

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