Skip to main content

Fried Halibut

From an old cookbook · modernised transcription
By Colville, Jessie Henderson. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Fried Halibut

Ingredients

Directions

  1. Have the steaks cut about one inch thick. Re- move skin and bone; wash and wipe dry; season with salt and pepper and dip in cornmeal. Immerse in hot fat and fry a rich brown. Serve with a maitre d 'hotel sauce or sauce tartare.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Colville, Jessie Henderson. [from old catalog]. 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. See the original page.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes