To Fry Fish

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


The fat from bacon, or salt pork, is much nicer to fry fish in, than lard. After the fish is cleaned, wash it and wipe it dry, and let it lie on a cloth till all the moisture is absorbed; then roll it in flour. No salt is required if fried in bacon or pork fat. There must be fat enough to float the fish or they will not fry nicely, but instead soak fat and be soft to the touch.