Spanish Fried Fish
From California Mexican-Spanish cook book, 1914
Garnish with slices of sweet green pepper, lemon, and parsley.
Presented as published in 1914. 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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 9. The excerpt below is the record exactly as published.
Spanish Fried Fish Salt and dip Barracuda or any tender fish in a batter made of egg, flour, milk and salt. Fry in deep hot olive oil. Serve witli sauce made l)y browning ta1)lespoon onion in ta])lespoon olive oil, adding tablespoon flour and l)rowning, then add one cup tomatoes, two talilespoons green or red chile pulp
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