Fried Fish
Ingredients
Directions
Prepare
Wash the fish in cold water and dry it thoroughly.
Heat the dripping in a thick iron frying pan to 350°F (175°C).
Sprinkle a little flour over the fish before placing it in the hot fat.
Fry
Fry the fish until the underside is brown, then turn it over.
Once both sides are browned, let the fish cook until 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
- Plaice
- The main protein, which cooks through in the hot fat to become tender and flaky.
- Dripping
- Hot fat that conducts heat evenly and browns the fish surface while adding rich flavour.
- Flour
- A light dusting that helps the surface brown and crisp in the hot fat.
The step that matters
Sprinkle the fish with flour before frying. Flour dries the surface and forms a thin coating that browns quickly and crisply. Without it, moisture on the fish can steam and stop the surface from browning.
“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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