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Fried Fish Fillets

A historical recipe from Tested Recipes, by Tested Recipe Institute (New York, N.Y.) (1957).

A historical recipe

Tested Recipes: Waterless Cooking for Better Meals, Better Health, by Tested Recipe Institute (New York, N.Y.) (1957). Project Gutenberg eBook #64703.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Tested Recipes, by Tested Recipe Institute (New York, N.Y.) (1957). Digitised by Project Gutenberg, eBook #64703 (https://www.gutenberg.org/ebooks/64703). 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.

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Ingredients

Method

  1. 2 pounds fish fillets, steaks or pan-dressed fish 1 teaspoon salt 1 egg 1 tablespoon milk or water 1 cup bread crumbs, cracker crumbs, cornmeal or flour 1.
  2. Cut fish into serving-size portions.
  3. Sprinkle with salt.
  4. 2.
  5. Beat egg slightly;
  6. blend in milk.
  7. 3.
  8. Dip fish in egg;
  9. roll in crumbs.
  10. 4.
  11. Melt fat in skillet or chicken fryer.
  12. The fat should be about ⅛-inch deep.
  13. When fat is hot but not smoking, fry fish at moderate heat.
  14. When brown on one side, turn carefully;
  15. brown other side.
  16. Cook about 5 minutes on each side.
  17. Drain on absorbent paper.
  18. Makes 6 servings.