Fried Haddock

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

haddock ↝ Fish, haddock, raw [Finfish and Shellfish Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]
a beat-up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
boiling lard ↝ Lard [Fats and Oils]
Fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (3)

Cut your haddock up the back and take the flesh from the bones; cut each side in two, making in all four pieces.
Dip each piece first in flour, then in a little batter made of flour and water, or in a beat-up egg; then in bread-crumbs, and fry in the boiling lard.
Fried parsley should be served with it.

Original Text

FRIED HADDOCK.

I may here tell you about boiling lard. To know when it is hot enough for frying fish, &c., put a small piece of bread in, and if it browns quickly, the lard is ready. If it is inclined to burn, put in a small piece of potato.

Cut your haddock up the back and take the flesh from the bones; cut each side in two, making in all four pieces. Dip each piece first in flour, then in a little batter made of flour and water, or in a beat-up egg; then in bread-crumbs, and fry in the boiling lard. Fried parsley should be served with it.

[15]

Notes

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