To Fry Fish Recipe

For this purpose you must have some kind of fat. Either lard, butter, or

dripping fat, would be excellent; but they must be bought, and cost a

little money. True; but then, if you can afford yourselves a bit of

meat occasionally, by dint of good thrift you should save the fat from

the boiled meat, or the dripping from your baked meats, and thus furnish

yourselves with fat for frying your fish twice a-week; and let me tell

you that by introducing fish as an occasional part of your daily food,

your health, as well as your pockets, would feel the benefit of such a

system of economy. Suppose, then, that you have bought some cheap kind

of fish, such as herrings, large flounders, plaice, small soles, or any

other small or flat fish. First of all, let the fish be washed and wiped

dry, and rubbed all over with a little flour. Next, put about two ounces

of fat, free from water, in a frying-pan on the fire, and, as soon as it

is hot, put the fish in to fry, one or two at a time, according to their

size, as, unless they have room enough in the frying-pan they do not fry

well; this must be carefully attended to, and when the fish is a little

browned on one side, turn it over with a tin fish-slice, that it may be

fried on the other side also; and, as soon as done, place the fried fish

on a dish and then fry the others. When all your fish are fried, with

what fat remains in the pan fry some onions, and place them round the

fish, and, by way of adding an extra relish to your meal, just throw a

few table-spoonfuls of vinegar, some pepper and salt, into the

frying-pan, give it a boil up, and pour this round the fish.

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