To Fry Fish
From Household cookery and laundry work, 1882
Fish can also be fried without egg and bread-crumbs, using only flour.
Presented as published in 1882. 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 Household cookery and laundry work (1882) by Black Mrs, page 8. The excerpt below is the record exactly as published.
TO FRY FISH, Etc. All fish are fried in a somewhat similar manner, and a few general directions may be given. Fish that are to be fried should be made perfectly dry, and, to accomplish this, must be covered either with flour or bread crumbs. The fat should be perfectly hot, i.e., at the temperature of at least 345° Fah. This is ascertained in several ways. The best is to use a thermometer ; but as that is not always to be had, a very good way is to put the fat on the fire and allow it to get hot till it begins to smoke. It mus-t be quite still, lor as long as fat bubbles there is water in it. When the fat becomes quite still, and slightly smokes, put the fish in and fry till they become a light brown. Another good rule is to have plenty of fat to cover whatever you wish to fry. After the fish are fried, put them on a cloth or coarse paper before the fire to drain. Those rules of the heat of fat refer to all kinds of frying, fritters, eta 3 SmaU Whitings or Haddocks. Bread-crumbs. Egg. Pepper and Salt. Lard or Dripping
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