Name: Red Herrings or Bloaters, to Fry
Ingredients: 2 red herrings or bloaters; 1 tablespoon butter or dripping

Red Herrings or Bloaters, to Fry

Ingredients

2 red herrings or bloaters
1 tablespoon butter or dripping

Directions

Prepare

Split open the herrings or bloaters and cut off their heads.
Melt the butter or dripping in a frying pan.
Add the fish to the pan.
Shake it over a clear fire.

Serve

Serve on a hot dish with a small piece of butter on each fish.

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.

Explore the science

What each ingredient does

Red herrings or bloaters: Provide the main fish, which cooks through and browns in the hot fat.
Butter or dripping: Carries heat to the fish and adds fat for richness and browning.

“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.