Fried Fillets of Haddock à la Cologne

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

fillets of a fresh haddock ↝ Fish, haddock, raw [Finfish and Shellfish Products]
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
anchovy essence ↝ Fish, anchovy [Fish]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
chopped parsley ↝ Parsley, raw [Not included in a food category]
fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
clean boiling fat
crisply fried parsley ↝ Parsley, raw [Not included in a food category]

Instructions (9)

Take the fillets of a fresh haddock and cut them in long strips about one inch wide.
Season them with mignonette pepper, anchovy essence, salad oil, and chopped parsley.
Let them remain in the seasoning for about one hour.
Take them up and sprinkle them over with fine flour.
Dip them entirely into whole beaten up egg and freshly made white breadcrumbs.
Tie each fillet into the shape of a lover's knot.
Drop them into clean boiling fat and fry them till a nice golden colour.
Take them up and arrange them round a pile of crisply fried parsley.
Serve hot.

Original Text

Fried Fillets of Haddock à la Cologne.
(Filets de Merluche frits à la Cologne.)
Take the fillets of a fresh haddock as in the foregoing recipe, and cut them in long strips and about one inch wide, season them with a little mignonette pepper, a sprinkling of anchovy essence, salad oil and chopped parsley, and let them remain in the seasoning for about one hour; take them up and sprinkle them over with fine flour and dip them entirely into whole beaten up egg and freshly made white breadcrumbs; tie each fillet into the shape of a lover's knot and drop them into clean boiling fat and fry them till a nice golden colour; take them up and arrange them round a pile of crisply fried parsley, and serve hot.
Soles are excellent prepared in the same way.

Notes

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