Recipes > Seafood > Fish (General) > Fried Fish > To Fry Fish

To Fry Fish


Fish to be fried are first well washed and dried, then dredged with salt, pepper, and flour, then dipped in egg, and rolled in bread or cracker crumbs. The fish should be completely incased in the egg and crumbs, leaving no opening for the grease to enter. The same rule applies to frying fish as to other articles. They must have entire immersion, and the fat smoking hot.


The Century Cook Book (1901).


Print recipe/article only

comments powered by Disqus