1926 Recipes - Fish Dishes

Cooking Fish

Hints on Frying Fish

To fry fish well it must be properly prepared. Wash, dry, fillet or cut into pieces. Flour slightly, coat with batter or egg and breadcrumbs. Always cook the fish in deep fat, when cooked allow to drain, do not cook too many pieces at the same time.

Hints on Cooking Fish

The fish must be coated with something so as not to harden the outer cells. Before proceeding to do this, wash, and well dry the fish with a cloth. You can use either egg and crumble covered with batter or else plainly floured. The latter of course is the most economical way. Keep the pan on the gas whilst cooking, just lower the gas after the fish has been put in. Be very sure that the fat is boiling, a quantity of smoke coming from the centre of the fat is sure proof. Drain after cooking.

To Egg and Breadcrumb Fish

Dry slightly with flour. Beat up an egg on a plate and season to taste, place breadcrumbs on a large sheet of paper. Brush the fish all over with beaten egg and cover with breadcrumbs. Place the fish on a sieve to dry the crumbs before frying. The breadcrumbs should be made some time before they are required, to do this take some stale bread and rub through a wire sieve and allow to dry.

Batter for Frying Fish

  • 1 egg
  • 4 ounces flour
  • Salt
  • Milk to mix

Preparation time 3 to 4 minutes.

Beat the egg, add to flour and beat well, gradually adding milk to make the batter a proper consistency, to check if mixed correctly it should thinly coat a spoon. Let the mixture stand for at least one hour. Dip the fish into the batter, drain and place in smoking hot fat to seal, after one minute lower the gas and cook until a golden brown, then drain.

Broiled Fish Cutlets

cooking time 5 to 10 minutes.

Slices of cod, hake, salmon etc. should be wrapped in buttered paper and placed in a pan which has been well buttered round the sides and bottom, then add two tablespoonfuls of milk with salt and a little pepper. Place the lid on the pan and cook gently over a very slow gas. Dish the cutlets in a circle on a hot dish and pour over the egg sauce and decorate with parsley and cut lemon.

Fried Smelts

Cooking time 3 to 4 minutes
Smelts should be wiped with a damp cloth, then dried with a little flour and coated with egg and breadcrumbs [see instructions], place in boiling and cook until brown, serve with anchovy sauce.

Fish Cakes

Cooking time 2 to 3 minutes.

  • Remains of cold fish
  • Mashed potatoes
  • Seasoning
  • Cold sauce
  • Anchovy sauce

Mix well, form into flat cakes, balls or corks, egg and coat with breadcrumbs, fry in boiling fat until golden brown.

Fish Fritters

Cooking time 8 to 10 minutes.

  • 8 ounces self-raising flour
  • 2 ounces vegetable butter
  • 2 tablespoonfuls smoked haddock [shredded and pounded]
  • 2 eggs
  • Half a teaspoonful of chopped parsley
  • Seasoning

Rub the butter into the flour, mix all the ingredients and bind with a beaten egg. Shape into balls, the size of walnuts and cook in vegetable fat. Place the fritters in boiling fat and then remove the pan from the gas to allow the fritters to swell before they brown. Serve hot with mashed potatoes and Anchovy sauce.

Fish Flakes

Cooking time 1 minute.

Use the remains of cold boiled haddock, place, cod or hake. Remove the flesh in flakes, dust into a thin batter. Cook in boiling vegetable fat for one minute and serve with chipped potatoes.

Fried Whiting

  • 2 or 3 fish
  • 1 egg
  • Breadcrumbs
  • Boiling fat
  • Flour.

Wash, skin and dry with flour as many fish as are required and put their tails in their mouths. Brush with beaten egg, cover with breadcrumbs. Cook in boiling fat for one minute and then lower the gas and cook until ready, serve with piquant sauce.


Leave the fish in cold water before frying. When ready toss them in a floured-cloth, shake off any loose flour before placing into the frying basket. Place in boiling fat for one minute, remove basket from the fat. Bring the fat to the boil again and plunge the basket back into the fat until the fish are crisp and quite separate. Serve with brown bread and butter and sliced lemon.

Boiled Cod

Trim and wash the fish, place in warm water and add one tablespoonful of salt and one of vinegar. Bring slowly to the boil and simmer gently, note allow ten minutes for each pound if it is a thick fish or seven minutes to each pound, if cod steaks, after the water comes to the boil. Serve with parsley sauce.

Boiled Salmon

Wash and clean the salmon, add salt and vinegar [as for boiled cod]. Place in boiling water and simmer gently. Allow seven minute for each pound of salmon and then serve in a hot dish. Serve with sliced cucumber and mayonnaise sauce.

Shrimp Fritters

Skin and peel some shrimps. Drop them in a firm [thick?] batter and cook them in boiling fat. Dust with cayenne pepper.

Fish Croutes

Cooking time 10 minutes.

Cut 6 rings of bread 2 inches thick and about the diameter of a tumbler in circumference. Fry these rings in boiling fat, cut out a small ring from the centre of the bread and fill up high with any cooked fish, then add a little parsley and butter and serve hot. Note, the small circles cut from centre can be used as decorations.

Sardine Savouries

Stamp out some rounds of bread about I inch thick and cook in boiling fat until crisp. Bone the sardines and pound them with a little butter. Spread over the bread and dust with cayenne and serve cold.

Fried Plaice

Cooking time 2 to 3 minutes.

Skin and fillet the fish, dust with flour, egg and breadcrumbs, cook in boiling fat until golden brown.

Plaice in batter

Cooking time 2 to 3 minutes.

Skin and dry the fish, flour and season. Dip in frying batter and cook in boiling fat until golden brown.

Fried sole

cooking time 4 to 5 minutes.

Wash and skin the fish, dust with flour and season, then dip in egg and breadcrumbs. Cook whole in boiling fat until firm and brown, serve with lemon.

Salmon Cutlet

Cooking time 4 to 5 minutes.

Dust the cutlet with flour and season, then dip in egg and breadcrumbs. Cook in boiling fat until pale brown, serve with a fish sauce.

Fried Fillets of Mackerel

Cooking time 3 to 4 minutes.

Split the fish in two and remove the bone. Season, dust with flour, egg and breadcrumbs, or dip in milk and dust with flour. Cook in boiling fat until brown and serve with caper sauce.

Devilled Roes

Some soft roes of fresh herrings, dust with flour or egg then add breadcrumbs and cook in boiling fat until crisp. Serve in slices, dust with cayenne and salt.

Salmon Cutlets

Cooking time 3 minutes.

A tin of best salmon, flake and mince finely and drain off any liquid, then mix with two tablespoonfuls of white breadcrumbs, and a small cooked potato. Season and bind with a beaten egg. Make into cakes and dust with flour, and cover with egg and breadcrumbs then cook in boiling fat until the colour changes to golden brown.