A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). After carefully washing and drying with a soft towel, with a sharp knife take off the skin. A little butter has been added to make the fish brown nicely.
Preserved exactly as written in the original source
Select choice, firm slices from this large and delicate looking fish
carefully wash and dry with a soft towel
with a sharp knife take off the skin
Beat up two eggs and roll out some brittle crackers upon the kneading board until they are as fine as dust
salt and pepper the fish
Dip each slice into the beaten egg, then into the cracker crumbs
place them in a hot frying pan half full of boiling lard, in which a little butter has been added to make the fish brown nicely
turn and brown both sides
remove from frying pan and drain
Serve hot
Modern guidance to help you succeed with this vintage recipe
The double coating of egg and cracker crumbs creates a moisture barrier that protects the delicate halibut from the intense heat of the frying oil while forming a crispy crust. The egg proteins coagulate when heated, acting as an adhesive that bonds the crumb coating to the fish. Adding butter to the lard lowers the smoke point slightly but contributes milk solids that promote superior browning through the Maillard reaction, resulting in a golden, flavorful crust.
The halibut can be breaded up to 2 hours ahead. Place breaded slices in a single layer on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. Let stand at room temperature for 10 minutes before frying to take off the chill.
Fried fish is best served immediately for optimal texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven on a wire rack for 8-10 minutes to restore some crispness; do not microwave, as this will make the coating soggy.
AI-generated tips from Chef Cecil's culinary database
The halibut can be breaded up to 2 hours ahead. Place breaded slices in a single layer on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. Let stand at room temperature for 10 minutes before frying to take off the chill.
Fried fish is best served immediately for optimal texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven on a wire rack for 8-10 minutes to restore some crispness; do not microwave, as this will make the coating soggy.
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