Fried Fish
Ingredients
Directions
Prepare
Wash the fish and dry it well.
Sift together the flour and salt.
Roll the fish in the flour mixture.
Fry
Heat the lard until very hot.
Fry the fish quickly until done.
Drain
Roll the fried fish in a cloth to absorb excess grease.
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
- Flour
- Forms a light coating that crisps and browns when the fish is fried.
- Lard
- Conducts heat for frying and adds fat that gives browning and richness.
The step that matters
Frying in very hot lard. If the lard is not hot enough, the coating absorbs more fat and turns greasy instead of crisp. Frying quickly in hot fat seals the coating and cooks the fish before it dries out or becomes heavy with oil.
“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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