To Fry Fish
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 28. The excerpt below is the record exactly as published.
TO FRY FISH. After the fish is cleaned and cut into pieces, roll in flour or dip in egg, then cornmeal. Lay into a skillet with liot lard and fry slowly until a nice brown. When done take up, put into a dish and lay piecos of butter on it. (’over with another dish and put where it will keep warm until ready to serve. BAKED FISH. Take a whole fish, dry it inside and out¬ side, and rub it with salt, roll it in cracker crumbs or roll it in flour and lay int<» a dripping pan with hot lard
Cook this with the app: pantry check, scaling, and the assistant.