{"id":6723,"slug":"another-method-of-frying-fish","title":"ANOTHER METHOD OF FRYING FISH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six ounces of flour","an ounce of olive oil","the yolk of an egg","a pinch of salt","one gill of tepid water","the white of an egg","bread crumbs","boiling oil"],"ingredients_norm":["flour","olive oil","egg yolk","salt","tepid water","egg white","bread crumb","boiling oil"],"steps":["Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk of an egg, and a pinch of salt.","Stir in one gill of tepid water and allow the whole to stand for half an hour in a cool place.","Next beat the white of an egg stiff and stir into the batter.","Dip each fish into the mixture, then roll in bread crumbs and cook in boiling oil.","Butter must not be used.","In frying fish do not allow the fish to remain in the spider after it has been nicely browned, for this absorbs the fat and destroys the delicate flavor.","Be sure that the fish is done.","This rule applies to fish that is sautéd."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w11:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2950964c742e0e48241f5b632d4460771831d5485789615f2a4ccebdf9582333","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/another-method-of-frying-fish"}