Fish, to Fry
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
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Ingredients
- a spoonful of flour
- a spoonful each of water
Method
- Fish requires careful preparation for successful frying;
- it may be filleted or fried whole, but in either case it must be well washed in cold water, but not soaked;
- dry in a cloth.
- Mix on a plate a spoonful of flour, pepper, and salt.
- Beat on another plate an egg, with a spoonful each of water and oil, and have plenty of dry fine crumbs on a sheet of paper;
- when these things are all ready, dip the fish in the flour and dust off again;
- put at once into the egg and cover well;
- then drop into the crumbs, shake them all over it;
- next toss in the hands to shake all the loose crumbs off;
- lay on a plate separately, and either fry at once or leave in a cool place for an hour or two.
- Plunge into plenty of hot fat and fry till crisp and brown;
- drain for a few minutes on kitchen paper;
- pile on a dish, and garnish with either fresh or fried parsley.