Name: Fried Fish
Ingredients: salt; pepper

Fried Fish

Ingredients

salt
pepper

Directions

Fish for frying should be thoroughly dried after cleaning, seasoned with salt and pepper, rolled in fine bread crumbs, then dipped in beaten egg, then rolled in crumbs again, fry in deep fat like doughnuts; put in only a few pieces at a time to avoid chilling the fat and let it reheat before frying any more. The temperature should not fall below 375 deg. From two to five minutes is sufficient for any but extra large pieces. The fish is done when it rises to the top of the fat. Drain perfectly dry on paper and arrange on a folded napkin. Fry the parsley that is to garnish the dish, taking care to have it crisp, without changing its color.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 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 Clarke, Mary Lamson. [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.

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