Fillets of Yarmouth Bloaters En Fritot
Ingredients
Directions
Cut off the heads and tails of the bloaters.
Cut each bloater in half lengthwise and remove all bones.
Dust the fillets with flour.
Dip each piece in batter.
Fry in hot oil until golden brown.
Serve in a pile and send to the table very hot.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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