dairy-freenut-freeegg-freesoy-free
Weakfish Fried
From European and American cuisine, 1914
Serves 4
Alternatively, dust with flour, dip in beaten egg, then roll in crumbs.
Presented as published in 1914. 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
Nutrition per serving
574Calories
36 gProtein
8 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein36 g
Carbohydrates7.6 g
Fiber0.9 g
Sugars0.7 g
Total Fat44 g
Saturated Fat17 g
Monounsaturated Fat19 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol171 mg
Sodium2698 mg
Potassium532 mg
Calcium60 mg
Iron1.5 mg
Magnesium52 mg
Phosphorus820 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C22 mg
Vitamin A35 mcg
Vitamin E1.7 mg
Vitamin K103 mcg
Vitamin B60.2 mg
Vitamin B124.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate22 mcg
Choline23 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 142. The excerpt below is the record exactly as published.
Weakflsh^ Fried.— Procure a fresh fish of 2V, pounds, cleans wash, and split it through the back, remove head and tail, cut each half into 3 pieces, season them with 1 even tablespoonful seasoning salt, let lie V, hour, then roll the fish pieces in fiour, and fry in hot lard or larding pork, light brown on both sides and well done. Serve on a warm dish, garnish with parsley and cut lemon. Or dust the fish with fiour, then dip them first into beaten egg, then roll in cracker or bread crumbs, and finish the same as above. Fillets of Weakflsh. — Glean and wash a fresh fish of 2V9 pounds, remove head and tail, split the fish through the back, re- move all the bones, and cut the meat into 6 fillets ; season these with 1 even tablespoonful seasoning salt, sprinkle over the juice of Yt lemon, and set aside. Twenty minutes before serving wipe the fillets dry, dust with flour
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