Name: Fried Fish
Ingredients: salt

Fried Fish

Ingredients

salt

Directions

Clean, wash and wipe the fish ; sprinkle with salt, dip in eggs and then in crumbs, and fry in boiling fat (oil is best). Garnish with lemon and parsley, and serve with sauce Tartare. They may be fried without the egg and crumbs, and may be fried in a pan with a few slices of bacon. All small fish may be cooked in this way, also steaks of halibut and other large fish.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.

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