To Fry Fish

Ingredients

• the fish
• dredge flour lightly over them
• a well beaten egg
• enough melted lard to entirely cover the fish

Method

1. 1

   Cleanse the fish thoroughly, dry them, dredge with flour, brush with beaten egg, and dip in bread crumbs.

2. 2

   Heat lard in a frying pan until boiling.

3. 3

   Test with a drop of cold water.

4. 4

   Fry the fish, turning until browned, then drain on a cloth or blotting paper.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 9. The excerpt below is the record exactly as published.

TO FRY FISH. CLEANSE them thoroughly, dry them on a folded cloth, dredge flour lightly over them, brush them with a well beaten egg, then dip them in fine bread crumbs. Have ready enough melted lard to entirely cover the fish

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