Fried Fish

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Yield
4.0 pieces of fish
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Cut about two pounds of filleted plaice into four pieces.
  2. Beat an egg in a plate, white and yolk together.
  3. Put the fish into the beaten egg.
  4. Coat the fish in rolled rusk crumbs.
  5. Have ready in an enamelled frying pan about half a pound of best tub lard.
  6. Heat the lard until thoroughly hot (test by dropping a crumb into the fat; it should sizzle).
  7. Lay the coated fish into the hot lard.
  8. Fry for ten to fifteen minutes.
  9. Dish with a slice on a flat dish.
  10. Serve with a garniture of lemon.
Original Text
Fried Fish Plaice. Cut about two pounds of filleted plaice into four pieces. Beat an egg in a plate, white and yolk together. Put the fish into it and then into rolled rusk crumbs. Have ready in an enamelled frying pan about half a pound of best tub lard and when thoroughly hot (it can be found out by dropping a crumb into the fat when it will sizzle) it is ready for the dish. Lay the fish into it and fry for ten to fifteen minutes. Dish with a slice on a flat dish and serve with a garniture of lemon. This recipe applies to soles—unless the sole is very thick, when it must fry for twenty minutes. Whiting for twenty minutes and halibut for twenty-five minutes.
Notes
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