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Alma Lach

Poissons Frits

French-fried Fish

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Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Fish are normally coated before they are French-fried. This coating may be a simple cream and flour, or a batter-type covering.

Ingredients

  • 4 pounds small whole fish (smelt, small bass, etc.), or:
  • 2 pounds fillets (flounder, perch, haddock,

Method

  1. Clean, wash, and then dry the fish on paper towels. If fillets are large, cut them into uniform tapering strips.
  2. Heat oil to 390 degrees. Dip fish into coating. If using one of the simple coatings, lay the coated fish in the bottom of the fryer basket and lower into the hot fat. If using the batter coating, drop fish as

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