To Fry Fish
From The hearthstone; or, Life at home, 1883
Serves 2
Presented as published in 1883. 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 hearthstone; or, Life at home (1883) by Laura C. Holloway, page 268. The excerpt below is the record exactly as published.
To Fry Fish. — The secret of frying fish well consists in having enough put in the spider. Let them fry slowly over a moderate and steady heat. All fish should be fried in the purest oil. This can be used over and over again by clarification ; and, all things considered, oil is quite as economical as lard or drippings. Clean your pan, put therein sufficient oil to thoroughly and deeply immerse the fish. Permit this to boil, and it will attain so high a temperature that when a finger of bread is dipped into it and instantly drawn out, the bread has acquired a brown surface, or a piece of white paper dipped into it comes out dry, then — and not until then — your fish, already egged and bread-crumbed, is launched lightly on the surface of the oil, the boiling power of which will keep it afloat, and then, according to the thickness of the fish, from two to three minutes
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