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Fried Fish


  • fish fillets
  • 3 tablespoons of lemon juice or vinegar
  • 2 tablespoons of salad oil
  • 2 tablespoons of grated onion
  • 1 teaspoon of salt
  • 1 teaspoon of paprika


Remove the head, fins and bones, using them for the fish stock. Place fillets in a dish and marinate for one hour in lemon juice or vinegar, salad oil, onion, salt, and paprika. Then roll lightly in flour and dip into beaten egg, then in fine crumbs and fry until golden brown in hot fat.


Mrs. Wilson's Cook Book (1920).


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