1 Vegetable oil or lard, for deep frying (enough to fill pot 3-4 inches / 7-10 cm deep)
1 Sauce Tartare, for serving
Instructions
1. Clean and rinse the fish fillets. Cut into long or short fillets as preferred. If cutting into long fillets, roll each fillet into a cylinder and fasten securely with wooden skewers.
2. Pat fillets dry with a clean cloth or paper towel. Sprinkle evenly on all sides with salt and pepper.
3. Set up a breading station: place dry breadcrumbs in one shallow dish and beaten egg in another. Coat each fillet or roll first in breadcrumbs, then dip in beaten egg (this step is called 'binding' — the egg adheres the outer crumb layer), then coat again in breadcrumbs, pressing gently to adhere. This double-crumb technique is standard for deep-fried fish of this period.
4. Pour oil or lard into a deep, heavy-bottomed pot or Dutch oven to a depth of 3-4 inches (7-10 cm). Heat over medium-high heat to 375°F (190°C), verified with a frying or candy thermometer. If no thermometer is available, drop a small cube of bread into the fat — it should brown in about 40 seconds at the correct temperature.
5. Working in small batches to avoid crowding, carefully lower the breaded fillets into the hot fat using a slotted spoon or frying basket. Fry for 3-5 minutes, until the coating is deep golden brown and the fish flakes easily when tested with a fork at the thickest point. An instant-read thermometer inserted into the center should read 145°F (63°C).
6. Remove fillets with a slotted spoon or frying basket and drain briefly on a wire rack set over a baking sheet, or on a layer of absorbent paper. Allow the fat to return to 375°F (190°C) between batches.
7. Serve immediately with Sauce Tartare.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.