Slices of Cod Fish Fried

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For the fish

slices of cod fish ↝ Fish, cod, Atlantic, raw [Finfish and Shellfish Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper or cayenne ↝ Spices, pepper, white [Spices and Herbs]
flour them well ↝ Flour, 00 [Cereal Grains and Pasta]

For coating (alternative)

beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine crumbs
a seasoning of salt and pepper ↝ Salt, table, iodized [Spices and Herbs]
a seasoning of salt and pepper ↝ Spices, pepper, black [Spices and Herbs]
one of minced herbs also

For serving

crisped parsley ↝ Parsley, raw [Not included in a food category]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
anchovy sauce

For optional curried gravy

a good curried gravy

Instructions (13)

Cut the middle or tail of the fish into slices nearly an inch thick.
Season them with salt and white pepper or cayenne.
Flour them well.
Fry them of a clear equal brown on both sides.
Drain them on a sieve before the fire.
Serve them on a well-heated napkin, with plenty of crisped parsley round them.

Alternative Coating Method

Dip the fish slices into beaten egg.
Then dip them into fine crumbs mixed with a seasoning of salt and pepper.
Some cooks add one of minced herbs also to the crumb mixture.
Fry the coated fish slices.

Serving Suggestions

Send melted butter and anchovy sauce to table with the fish.

Optional Curried Gravy Method

Lift the fried slices from the frying-pan into a good curried gravy.
Leave them in the gravy by the side of the fire for a few minutes before sending to table.

Original Text

SLICES OF COD FISH FRIED.

Cut the middle or tail of the fish into slices nearly an inch thick, season them with salt and white pepper or cayenne, flour them well, and fry them of a clear equal brown on both sides; drain them on a sieve before the fire, and serve them on a well-heated napkin, with plenty of crisped parsley round them. Or, dip them into beaten egg, and then into fine crumbs mixed with a seasoning of salt and pepper (some cooks add one of minced herbs also), before they are fried. Send melted butter and anchovy sauce to table with them. 8 to 12 minutes.

Obs.—This is a much better way of dressing the thin part of the fish than boiling it, and as it is generally cheap, it makes thus an economical, as well as a very good dish: if the slices are lifted from the frying-pan into a good curried gravy, and left in it by the side 62of the fire for a few minutes before they are sent to table, they will be found excellent.

Notes

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