To Fry or Broil Fish Properly
From The housekeeper's companion, 1883
Use a thick-bottomed frying pan for best results.
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 housekeeper's companion (1883), page 76. The excerpt below is the record exactly as published.
To Fry or Broil Fish Properly. — After the fish is well cleansed, lay it on a folded towel and dry out all the water. When well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread, or Indian meal, whichever may be preferred; wheat flour will generally be liked. Have a thick-bottomed frying-pan or spider with plenty of sweet lard salted (a tablespoonful of salt to each pound of lard
Cook this with the app: pantry check, scaling, and the assistant.