Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Fried Fish.

In frying large-sized fish, cut the slices lengthwise instead of across, for if cut against the grain the rich juices will be lost in the cooking, rendering the fish hard, dry and tasteless. For this reason fish are always better cooked whole, when this can be done. Beat up one or two eggs, with two tablespoonfuls of milk, with salt to season. After dipping the fish in this, dry in cracker dust—never use corn meal—and fry in good lard.