Beignet of Haddock
Ingredients
Directions
Prepare Beignet Batter as per Receipt No. 373.
Cut kippered haddock into pieces the size of a cobnut.
Heat plenty of lard in a stewpan over medium heat.
Dip haddock pieces in the batter and fry for 10 to 15 minutes until golden brown.
Recipe from a historical cookbook (Internet Archive).
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.
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