To Fry Carp

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


First scale and gut them, wash them clean, lay them in a Cloth to dry, then flour them, and fry them of a fine light-brown. Fry some Toast cut thus ∆, and the Rows. When your Fish is done, lay them on a coarse Cloth to drain; let your Sauce be Butter and Anchovy, with the Juice of Lemon. Lay your Carp in the Dish, the Rows on each Side; and Garnish with the fry’d Toast and Lemon.