Fried Ling

Preparation info

  • 4–6

    • Ready in

      20 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. ling
  • salt and pepper
  • flour
  • egg and breadcrumbs


Wash and dry the fish and cut it into slices. Sprinkle with salt and pepper, dredge well with flour, brush over with beaten egg and coat with breadcrumbs (when well coated with flour the fish browns nicely without the addition of egg and breadcrumbs). Fry in hot fat, drain well and serve with a suitable fish sauce.