Frying Fish | Useful Cooking And Housekeeping Tips And Hacks | Kosher Recipes, Diets And Cuisines | Cooking Jewish Food

Hints On Frying

This method of cooking fish requires the utmost care. 

It is most important that the fish should be very carefully dried, and that the oil should be at the right temperature. 

To test this throw in a small piece of bread, and if it brown in less than a minute the oil has reached the correct heat. 

When the oil is perfectly still, and a blue smoke rises, the temperature may also be considered right. 

The fish must be well covered in oil, and the pieces must not come in contact with one another.

To Fry Fish

Clean the fish, then cut it as required, and dry it very thoroughly. 

Beat up an egg, mix some flour, pepper and salt on a plate, dip the fish first into this seasoning, then into the egg, and when the oil has reached the right temperature, fry the fish a golden brown. 

Place it on soft paper on a basket lid to drain. 

When the oil has cooled, strain it, pour it into a jar, cover it and it will be ready for use another time. It can be used again for fish only.

To economize the eggs mix a little water with them.

To utilize any scraps of fried fish, heat them in melted butter, flavoured to taste.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen