Whitebait, Mock
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry: four to five minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2260. The excerpt below is the record exactly as published.
Whitebait, Mock. — Take cooked or un- cooked white fish of any kind ; uncooked fish is of course the best. Divide it into strips an inch long and a quarter of an inch wide. Dip these into frying batter, put them into a wire frying- basket, and plunge them into very hot fat. Let them remain till they are lightly browned. Drain them, pile on a hot dish, and serve with cayenne, quarters of lemons, and thin bro^m bread and butter. The frj-ing batter may be made by beating together briskly and tho- roughly a table-spoonful of flour, a jiinch of salt, two table-spoonfuls of millc, and one egg
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