Fried Fillets of Halibut or Flounder

Preparation info

  • Difficulty

    Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Clean fish and cut in long or short fillets. If cut in long fillets, roll and fasten with skewers. Sprinkle fillets with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat, and drain. Serve with Sauce Tartare.