Fish à la Génoise

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
Marinade
For frying
Fish
Instructions (10)
  1. Choose the freshest and smallest fish (whiting are best, but perch, haddock, sole, smelts, etc., can all be used).
  2. Trim, wash, and cleanse the fish.
  3. Cut off the tails and fins.
  4. Lay the fish for two or three hours in the strained juice of two lemons mixed with two tablespoonfuls or so of salad oil, two or three slices of onion, two or three sprays of parsley and thyme, a little salt, pepper, and spice to taste.
  5. In Italy this lasts for four hours, but two hours is ample.
  6. Lift the fish out of the marinade.
  7. Drain a little.
  8. Flour the fish.
  9. Fry the fish.
  10. Serve plain, or with a good sauce.
Original Text · last edited 4 days ago
Fish à la Génoise.—For this whiting are best, but perch, haddock, sole, smelts, etc., can all be used. If whiting are used, choose the freshest and smallest fish, trim, wash, and cleanse them, cut off the tails and fins, and lay them for two or three hours in the strained juice of two lemons mixed with two table-spoonfuls or so of salad oil, with two or three slices of onion, two or three sprays of parsley and thyme, a little salt, pepper, and spice to taste. When sufficiently marinaded (in Italy this lasts for four hours, but we find two ample) lift them out of the marinade, drain a little, flour, and fry them; serve plain, or with a good sauce.
Notes
—