Name: Beignet of Haddock
Ingredients: Beignet Batter (see Receipt No. 373); kippered haddock, cut into pieces the size of a cobnut; lard for frying

Beignet of Haddock

Ingredients

Beignet Batter (see Receipt No. 373)
kippered haddock, cut into pieces the size of a cobnut
lard for frying

Directions

Prepare Beignet Batter as per Receipt No. 373.
Dip pieces of kippered haddock into the batter.
Heat plenty of lard in a stewpan over medium heat.
Fry the dipped haddock pieces for 10 to 15 minutes until cooked.
Ensure the lard is not too hot.

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.