Fish Broiled in Frying-Pan
- Ingredients
- 1 pound small fish or fish-steaks
- ½ cup corn-meal or bread crumbs
- ¼ cup lard or drippings
- Salt
- Pepper
- Utensils
- Plate for crumbs
- Covered frying-pan
- Long-handled fork
- Colander and paper
- Directions
- Wash the fish, dry it, and roll it in corn-meal or bread crumbs.
- Melt the lard or drippings in a frying-pan over the fire.
- When the fat begins to smoke, place the fish in it.
- Reduce the heat, cover the pan, and cook slowly for five minutes.
- Remove the cover of the pan and brown the fish on both sides.
- Put the fish in soft crumpled paper in the colander, sprinkle with salt and pepper, and serve as soon as possible.
- Remarks
Small fish cooked in this way should be split, but the heads and tails need not be removed.
A little additional fat may be added during the cooking process, if necessary to prevent burning.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.
