Home › Fish › Fried White Fish, Etc

Fried White Fish, Etc

Bass, blue fish, porgies, flounders, weakfish and herring are all fried as follows:

Scale and wash the fish, trim off the fins, take out the gills and intestines. Wash again and dry immediately, then dredge with salt, pepper and flour. Put four tablespoonfuls of lard or dripping in a large frying pan, when hot put the fish into it. Brown on one side, then turn and brown on the other. When done take out carefully, put on a hot dish, garnish with water cress and lemon, and serve.