Perch

Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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TROUT RECIPES:

  ANY FISH
  ANCHOVIES
  BLUEFISH
  CARP
  CODFISH
  EELS
  HADDOCK
  HALIBUT
  HERRING
  MACKEREL
  PERCH
  REDFISH
  ROCK FISH
  SALMON
  SEA BASS
  SHAD
  SMELT
  SOLE
  STURGEON
  TROUT
  To Boil Trout (1851)
  To Fry Trout (1851)
  Trout Stuffed and Baked (1885)
  Trout a la Venitienne (1885)

TO FRY TROUT
(Directions for Cookery, 1851)


Having cleaned the fish, and cut off the fins, dredge them with flour. Have ready some beaten yolk of egg, and in a separate dish some grated bread crumbs. Dip each fish into the egg, and then strew them with bread crumbs. Put some butter or fresh beef-dripping into a frying-pan, and hold it over the fire till it is boiling hot; then, (having skimmed it,) put in the fish and fry them.

Prepare some melted butter with a spoonful of mushroom-catchup and a spoonful of lemon-pickle stirred into it. Send it to table in a sauce-boat to eat with the fish.

You may fry carp and flounders in the same manner.
 

 

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