Polanie Club

Fried Fish

Ryba Smażona

Preparation info

  • Difficulty

    Easy

Appears in

Treasured Polish Recipes for Americans

Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

The flavor of all fried fish is enhanced by adding sliced raw onion to the cleaned salted fish. Fish should be salted for at least an hour before frying. An over night salting is better yet. Do not use the onion from the fish. If you must be careful with butter, it will be worth your while to save all week for Fridays fish. No other shortening can do for fish what butter does.

Ingredients

  • Pike, cut in pieces
  • Salt and pepper
  • 1 onion, sliced
  • 1 egg, slightly beaten
  • 2 tablespoon water
  • Flour for dredging
  • 1 cup bread crumbs
  • ½ cup butter

Method

Add onion to fish, salt and pepper, and keep in refrigerator over night. Wipe fish dry and dredge in flour. Thin egg with water. Dip fish in egg, roll in bread crumbs. Fry in butter until brown. Place in baking pan and bake about half hour in 350° oven. Garnish with lemon slices and parsley.

© 1948 All rights reserved. Published by Echo Point.

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