Frying Fish
Ingredients
Directions
Heat the top-pot fat until nearly boiling.
Test the heat by sprinkling in water or using a piece of the fish.
Ensure the fish surface is dry before seasoning.
Fry the fish, adjusting the heat as necessary to avoid overcooking.
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.
Explore the science
What each ingredient does
- Fish
- Main protein; a dry surface helps the seasoning stick and the flesh brown.
- Top-pot fat
- Frying medium that carries heat evenly to cook the fish quickly and crisp its surface.
The step that matters
Adjust the heat while frying. Fat that is too cool soaks into the fish and makes it greasy, while fat that is too hot browns the outside before the inside cooks. Adjusting the heat keeps the fish cooking through without overcooking.
“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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