Monday, January 10, 2011

To Fry Fish


Original Text:

"If fish is to be fried or broiled, it must be wrapped in a nice soft cloth, after it is well washed. When perfectly dry, place some sweet olive oil in a frying pan, and be sure to observe that it must boil; and put a small piece of stale bread in the pan before the fish is put in, beat up some eggs, to three pounds of fish two eggs will sufficem and a quarter pint of oil and some flout in a plate, then dip the fish in the flour smoothly and then in the egg, then put it into the boiling oil and let it fry quickly on one side, and turn it over to cook on the other side, and then turn it a third time on the other side to finish; take it out carefully with a fish slice, and place it on a dish to remain two or three hours; then change your fish on another dish for the table, to be garnished with fresh parsley around the dish. The same oil, with a little fresh added will do again. Butter gives a bad color and not so good a flavor. For those who will allow the expense oil is by far the cheapest, as it takes the smallest amount, used with care."

Translation & Modern Redaction:


  • 3 Lb. Filet of Salmon

  • 1/4 Cup Olive Oil

  • 2 Eggs, Beaten

  • 1 1/2 Cups Flour

  • 1/2 Cup Oil

  • 1 Bunch Fresh Parsley (optional)

  • 3-4 Slices or Wedges of Lemon (optional)

Take a 3 pound filet of salmon and was clean, removing any bones or skin to ensure a clean, coatable filet. Prepare a frying pn with the 1/4 cup of oil, heating until the oil nearly bubbles on the pan bottom surface. Take the additional 1/2 cup of oil and begin brushing the filet completely until all oil is absorbed or used.

In a bowl, crack and beat eggs until completely blended. Flour a cutting board or work surface with a portion of the flour, reserving the remainder for the filet. Coat both sides of the filet with remaining flour. Dip both sides of filet into the eggs, and immediately place in the frying pan. Allow 3-4 minutes per side, carefully flipping until both sides are a crisp, golden brown. Remove from pan and serve hot or cold. Garnish with fresh parsley sprigs and slices or wedges of lemon.


This threw together fairly easily, however, it would certainly benefit from additional seasoning added when rubbing down the filet with oil, or possibly even added with the flour coating. Suggested

1 comment:

chefmcb said...

Yay! The table settings were fun and interesting... BUT you know it's the food that makes me happy!