Fried Fish
Ingredients
Directions
Prepare
Salt the fresh fish and let it sit for 1-2 hours.
If the fish is large, cut it into 5-6 pieces across the back.
Roll the fish pieces in cornmeal.
Fry
Heat the oil until hot, then fry the fish until light brown.
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
- Fresh fish
- Provides the main protein that cooks through in the hot oil.
- Cornmeal
- Forms a coating that browns and crisps during frying.
The step that matters
Heating the oil until hot before frying. Oil that is hot enough sears the cornmeal coating quickly, so it crisps and browns rather than absorbing oil and turning greasy. Cold oil lets the fish soak up fat and stick.
“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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