Fish Fried In Oil - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

FISH FRIED IN OIL.

Soles, plaice, or salmon, are the best kinds of fish to dress in this manner, although various other sorts are frequently used. When prepared by salting or drying, as above directed, have a dish ready with beaten eggs, turn the fish well over in them, and sprinkle it freely with flour, so that the fish may be covered entirely with it, then place it in a pan with a good quantity of the best frying oil at boiling heat; fry the fish in it gently, till of a fine equal brown colour, when done, it should be placed on a cloth before the fire for the oil to drain off; great care should be observed that the oil should have ceased to bubble when the fish is put in, otherwise it will be greasy; the oil will serve for two or three times if strained off and poured into a jar. Fish prepared in this way is usually served cold.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore