Fried Fish
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Clean fish and season with salt and pepper.
Dip in crumbs, brush with beaten egg, and crumb again.
Fry in deep hot Crisco and drain on brown paper.
To make the sauce: blend 1.5 tablespoons Crisco with flour in a saucepan over heat, add milk or cream, bring to a boil, and cook for a few minutes.
Cool the sauce slightly and mix in chopped green bell peppers and sour pickles.
Original recipe, verbatim
Fried Fish
Fish Salt and
Crisco Crumbs
1 egg Sauce
pepper to taste
Clean fish, season with salt and pepper. Dip in crumbs, brush over
with beaten egg, and crumb again. Fry in deep Crisco and drain on brown
paper.
Sauce. Blend l}4 tablespoonfuls Crisco with 1 tablespoonful flour
in saucepan over fire, add 1 cupful of milk or cream and bring to boil,
cook for a few minutes over hot water. Cool and add 2 chopped green
bell peppers and 6 medium-sized chopped sour pickles.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.