Name: Fried Fish
Ingredients: fish (such as Croakers, Sacalait, Patassas, or Speckled Trout); lard (for frying)

Fried Fish

Ingredients

fish (such as Croakers, Sacalait, Patassas, or Speckled Trout)
lard (for frying)

Directions

Heat enough lard in a pan until it is perfectly still and begins to smoke.
To test the lard, drop in a piece of bread; if it begins to color, the lard is ready.
Carefully place the fish in the hot lard, ensuring it is fully submerged.
Fry the fish until golden and cooked through, then remove and drain off excess fat.

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.

Photo for illustrative purposes only · Contact us to use it