Fried Fish
Ingredients
Directions
Prepare
Clean the fish, leaving it whole.
Sprinkle the fish with coarse sea salt and dredge in meal.
Fry
Heat a frying pan with hot lard.
Fry the fish until it is a beautiful brown.
Remove the fish from the pan as soon as it is done.
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 ingredient that is cooked whole until its exterior browns.
- Meal
- Forms a coating on the fish that helps it brown and crisp during frying.
- Hot lard
- Conducts heat to the fish and fries its coating, adding richness and browning.
The step that matters
Remove the fish from the pan as soon as it is done. Fish cooks quickly and keeps cooking from residual heat, so leaving it in the hot fat can dry the flesh and overbrown the coating.
“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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