Fried Fish
Ingredients
Directions
Prepare
Wash and dry the fish.
Roll the fish in cornmeal.
Heat plenty of lard in a pan over high heat.
Fry
Fry the fish until golden brown, turning as needed.
If using small fish, fry them whole; if using salmon or large fish, cut into slices before frying.
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
Explore the science
What each ingredient does
- Fish
- Is the main component that cooks through and turns golden brown when fried.
- Cornmeal
- Forms a crisp, golden coating that browns during frying.
- Lard
- Conducts heat to fry the fish and adds fat for browning and crispness.
The step that matters
Dry the fish before coating. Surface moisture turns to steam in hot fat, which makes the cornmeal coating soggy and cause it to slip off. Drying the fish helps the coating adhere and crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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