Fish à l'Orlie

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 (14)
Instructions (13)
  1. Flake any nice firm cold fish (previously freed from skin and bone), fresh or smoked haddock or salmon being particularly good, into rather large flakes.
  2. Season with pepper, salt, and a little lemon juice.
  3. Dip each piece into good and rather thick batter.
  4. Fry in plenty of hot fat.
  5. Drain well.
  6. Serve either plain with fried parsley or with tomato sauce.
Mock Whitebait Version
  1. Lift the flesh free from the bones (use a sole for choice) and cut it into tiny strips about the size of a fairly large whitebait.
  2. Toss these strips in a floured cloth till nicely and lightly coated.
  3. Fry them, a few at a time, in plenty of hot fat in a frying basket till they turn colour.
  4. Drain them to a minute over the pan, then turn them out to drain on the kitchen paper in front of the fire.
  5. When all have been cooked thus, sprinkle them with salt and coralline pepper (some cooks also use curry powder for this).
  6. Serve very hot with a quartered lemon and brown bread and butter.
  7. If cooked fish are used they will take but a minute or so to colour in the fat, which should be pretty hot; but if raw fish be preferred, put them into the frying kettle just as the fat begins to smoke, as they will take eight to ten minutes to cook properly.
Original Text · last edited 4 days ago
Fish à l'Orlie.—Flake any nice firm cold fish (previously freed from skin and bone), fresh or smoked haddock or salmon being particularly good, into rather large flakes; season with pepper, salt, and a little lemon juice, dip each piece into good and rather thick batter, and fry in plenty of hot fat, drain well, and serve either plain with fried parsley or with tomato sauce. Another version of this dish is known as Mock Whitebait. Lift the flesh free from the bones (use a sole for choice) and cut it into tiny strips about the size of a fairly large whitebait, toss these strips in a floured cloth till nicely and lightly coated, and fry them, a few at a time, in plenty of hot fat in a frying basket till they turn colour; now drain them to a minute over the pan, then turn them out to drain on the kitchen paper in front of the fire. When all have been cooked thus, sprinkle them with salt and coralline pepper (some cooks also use curry powder for this), and serve very hot with a quartered lemon and brown bread and butter. If cooked fish are used they will take but a minute or so to colour in the fat, which should be pretty hot; but if raw fish be preferred, put them into the frying kettle just as the fat begins to smoke, as they will take eight to ten minutes to cook properly.
Notes
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