To Dress Flat Fish

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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In Dressing all Sorts of Flat Fish, take great Care in the boiling of them; be sure to have them enough; but don’t let them be broke, and mind to put a good deal of Salt in, and Horse-reddish in the Water, and let your Fish be well drained, and mind to cut the Fins oft’. When you fry them, let them be well dried in a Cloth, and floured, and fry them of a fine light-brown, either in Oil or Butter. If there be any Water in your Dish with the boiled Fish, take it out with a Sponge. As to your fry’d Fish, a coarse Cloth is the best thing to drain it on.