A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This is a particularly good way to fry slices of large fish. Serve with tomato sauce; garnish with slices of lemon.
Preserved exactly as written in the original source
Clean well, cut off the head, and, if quite large, cut out the backbone, and slice the body crosswise into five or six pieces
Season with salt and pepper
Dip in Indian meal or wheat flour, or in beaten egg, and roll in bread or fine cracker crumbs (trout and perch should not be dipped in meal)
Put into a thick bottomed iron frying pan, the flesh side down, with hot lard or drippings
Fry slowly, turning when lightly browned
Alternative method: Dredge the pieces with flour; brush them over with beaten egg; roll in bread crumbs, and fry in hot lard or drippings sufficient to cover
If the fat is very hot, the fish will fry without absorbing it, and it will be palatably cooked
When browned on one side, turn it over in the fat and brown the other, draining when done
Serve with tomato sauce; garnish with slices of lemon
Modern guidance to help you succeed with this vintage recipe
The double coating of egg and breadcrumbs creates a moisture barrier that prevents the fish from absorbing excess fat while developing a crispy crust through the Maillard reaction. Frying flesh-side down first allows the delicate skin side to firm up before turning, reducing the risk of the fish falling apart. The high temperature of the fat causes surface moisture to evaporate rapidly, creating steam that keeps the coating crisp rather than soggy.
Fish can be cleaned, portioned, and seasoned up to 4 hours ahead; pat dry again and store uncovered on a plate in the refrigerator. Bread the fish just before frying—coating applied ahead will become soggy.
Fried fish is best eaten immediately. 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 crispness; avoid microwaving, which makes the coating rubbery.
AI-generated tips from Chef Cecil's culinary database
Fish can be cleaned, portioned, and seasoned up to 4 hours ahead; pat dry again and store uncovered on a plate in the refrigerator. Bread the fish just before frying—coating applied ahead will become soggy.
Fried fish is best eaten immediately. 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 crispness; avoid microwaving, which makes the coating rubbery.
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