Shell-fish
Ingredients
Directions
Bread crumb the shellfish.
Fry the breaded shellfish delicately in boiling lard. Use a wire frying basket for best results.
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
- Bread crumbs
- Form a crisp, golden coating that protects the shellfish while it fries.
- Lard for frying
- Conducts heat to cook the coating quickly and gives it a crisp, browned surface.
The step that matters
Frying the breaded shellfish in boiling lard. Lard must be hot enough that the coating crisps quickly; if it is too cool, the breading absorbs fat and turns greasy before the shellfish cooks through.
“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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