Mrs Beetons Fish Recipes Revisited

Fried Plaice

Plaice
Hot Oil, (Lard or Clarified Dripping)
Egg
Breadcrumbs
Flour

Wash and wipe the fish thoroughly dry and let them remain in a cloth until it is time to dress them.
Brush with egg and cover with breadcrumbs mixed with a little flour.
Deep fry to a nice brown and garnish with fried parsley and cut lemon.
Serve with shrimp sauce and plain melted butter.

Time: About 5 minutes.
Sufficient: 4 plaice for 4 persons.
Seasonable from May to November.

Note: Plaice may be boiled plain and served with melted butter. Garnish with parsley and cut lemon.

FRIED PLAICE

297. INGREDIENTS - Hot lard, or clarified dripping; egg and bread crumbs.

Mode - This fish is fried in the same manner as soles. Wash and wipe them thoroughly dry, and let them remain in a cloth until it is time to dress them. Brush them over with egg, and cover with bread crumbs mixed with a little flour. Fry of a nice brown in hot dripping or lard, and garnish with fried parsley and cut lemon. Send them to table with shrimp-sauce and plain melted butter.

Time - About 5 minutes.

Average cost, 3d. each.

Seasonable from May to November.

Sufficient 4 plaice for 4 persons.

Note - Plaice may be boiled plain, and served with melted butter. Garnish with parsley and cut lemon.

Mrs BeetonRecipes

Mrs Beetons Fish Recipes Revisited

Fried Plaice

Mrs Beeton
Recipes