Beoiled Fish
Ingredients
Directions
Prepare
Grease the bars of the broiler well.
Place the fish inside the broiler first.
Run a knife along the back to remove the bone.
Loosen and take out the long bones with a small knife.
Cook
Cook until browned and the flakes separate.
Turn the skin side to the fire to brown briefly.
Season before or after cooking.
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
- Shad or other fish
- Forms the main body of the dish, and its flesh flakes apart when fully cooked.
- Grease
- Keeps the fish from sticking to the broiler bars and helps the surface brown.
The step that matters
Turn the skin side to the fire to brown briefly. Skin-side exposure to direct heat browns the surface quickly, so a brief turn is needed for color. Overcooking dries the flesh, and fish that is cooked through will flake apart as it should.
“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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