To Fry Fish in Batter

Ingredients

• 1 Plaice
• 1/2 lb. of Flour
• 1 gill of Water
• Parsley
• Frying Fat

Method

1. 1

   See that the fish is fresh.

2. 2

   Put plenty of dripping or lard in a saucepan to melt and get hot; when hot enough to fry fish in, it will be quite still and smoking a little.

3. 3

   Put fish on a board, cut off fins, head and tail, remove inside and black skin, scrape white skin.

4. 4

   Cut fish in half down the middle; cut each half in 4 or 5 pieces.

5. 5

   Wash well in cold water; rub dry in a cloth; rub over with a little flour.

6. 6

   The Batter: Put the flour in a basin; make it into a smooth stiff batter with water.

7. 7

   Dip one piece of fish at a time in the batter; put it in the hot fat (2 or 3 pieces fry together); fry for five or seven minutes.

8. 8

   When a skewer goes in easily, the pieces are done; take up with a slice or skewer; then drain on paper; arrange on a hot dish, garnish with fried parsley.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 7. The excerpt below is the record exactly as published.

TO FRY FISH IN BATTER. Ingredients : — 1 Plaice. | lb. of Flour. 1 gill of Water. Parsley. Frying Fat

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