To Fry Shad or Other Fish

Ingredients

• shad or other fish
• salt to taste
• pepper to taste
• enough boiling lard to cover the fish

Method

1. 1

   Clean, cut, wash, wipe dry, sprinkle with salt and pepper; dip in meal and fry in enough boiling lard to cover the fish, turning over once.

2. 2

   Alternatively, dip in well beaten egg, roll in bread or cracker crumbs, and fry as directed.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 63. The excerpt below is the record exactly as published.

pepper to taste, and a slight touch of onion, if desired. The dressing should be soft. Stuff the fish, sew up and bake slowly one hour with enough water to baste frequently. If fish is to be kept over night and the weather is warm, salt and bake half an hour, then put away in a cool place for the night. Proceed in the morning as directed above. Planked Shad, Maryland A fire of well seasoned split oak is built in a long compact line, and inch-thick oak planks are propped before it until heated through. Time improves the quality of these planks, and many well-charred ones have been in use for four or five seasons. The fish, cleaned, split and rubbed with a little salt, are nailed fast to these planks, and backs sizzling as they touch the wood, which slowly cooks that side. The shadded planks are propped close to the fire until the fish begin to brown, and then removed a few inches, the cooks deftly turning one edge of the planks uppermost and then the other, to retain the juices evenly. As many as two hundred shad are often planked at once, a row extending on either side of the fire, and the cooks patroling the line and basting them as they brown with a mixture of melted butter and Worcester sauce. The cooks are as indifferent to smoke and flame as so many Casabiancas, and watch carefully that all brown to- gether evenly and that no errant breeze sends smoke or ashes or flame against the buttered planks. THE NEW ANNIE DENNIS COOK BOOK 121 To Fry Shad or Other Fish Clean, cut, wash, wipe dry, sprinkle with salt and pepper; dip in meal and fry in enough boiling lard to cover the fish

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