Fried Fish
Ingredients
Directions
Prepare
Leave the fish whole and season with salt.
Dredge the fish in cornmeal.
Fry
Heat lard in a frying pan until hot.
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
- Forms the main body of the dish, cooking through as it fries.
- Cornmeal
- Forms a crisp, browned coating that protects the fish from direct heat.
- Lard
- Conducts heat to brown the coating and adds richness to the crust.
The step that matters
Remove the fish from the pan as soon as it is done. Fish cooks quickly and continues to cook from residual heat in the pan. Leaving it in too long can dry the flesh and darken the coating beyond the intended brown.
“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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