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Jewish Recipe for Frying Fish

Mix 6 ounces of flour, a pinch of salt, yolk of one egg, and 1 ounce of olive oil, well together, add 1 gill of tepid water, set aside 1/2 hour in a cool place. Beat in the white of the egg, which has been beaten stiff, dip each fish in this, then in bread-crumbs, and fry in oil or fat, very hot. The Jews do not use butter for frying, as their religious laws forbid it, but they are, the world over, past masters of the art of frying, and especially in the older cities of Europe, where they have kept to the ancient modes of living.