Fried Fish
Ingredients
Directions
Heat the dripping in a frying pan until hot and blue smoke rises.
Add the floured fish and cook until browned on one side.
Turn the fish to cook the other side.
Drain the fish on kitchen paper before serving.
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
- Dripping
- Conducts heat for frying and gives the fish a crisp, browned surface.
- Floured fish
- The flour coating browns and crisps in the hot fat while protecting the flesh.
The step that matters
Heat the dripping until blue smoke rises. Fat that is hot enough sears the floured coating quickly, so it crisps rather than soaking up grease. If the fat is too cool, the fish absorbs oil and turns greasy and pale.
“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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