To Fry Fish

Ingredients

• White fish, such as whiting and haddocks
• dust it well with flour
• a well-beaten egg
• seasoned with pepper
• seasoned with salt
• plenty of bread crumbs
• enough clarified fat to fill the saucepan about three-quarters

Method

1. 1

   Wash and skin the fish, then dust with flour.

2. 2

   Dip in beaten egg seasoned with pepper and salt, then toss in bread crumbs.

3. 3

   Heat clarified fat in a saucepan and fry the fish for 3-4 minutes until golden brown.

4. 4

   Drain on porous paper and keep hot until serving.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 38. The excerpt below is the record exactly as published.

TO FRY FISH. White fish, such as whiting and haddocks, should be fried whole if they are small ; they must first be washed and skinned, and then the tail should be passed through the eye sockets. Soles and plaice, if larger than medium size, and also large whiting and haddocks, should be filleted, and the fillets cut into conveniently-sized pieces, the bones and trimmings being used for fish stock (see page 47). When the fish is so far prepared, washed, and dried, dust it well with flour to absorb any remaining moisture ; then dip it into a well-beaten egg seasoned with pepper and salt, and toss it in a paper with plenty of bread crumbs, turning it if necessary with a fork or skewer, but not with the fingers and thumb. As each piece is prepared, lay it upon a sieve or piece of paper, until it is time to cook it. Heat in a 70 BOILED SALMON — SALMON STEAKS — KIPPERED SALMON. saucepan enough clarified fat to fill the saucepan about three- quarters

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