{"id":4964,"slug":"fillet-of-sand-dabs-fried","title":"Fillet of sand dabs, fried","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillets from four sand dabs","salt and pepper","flour","beaten eggs","bread crumbs","hot swimming lard","fried parsley","quartered lemons","sauce Tartar or sauce verte"],"ingredients_norm":["from sand dab","salt and pepper","flour","egg","bread crumb","hot swimming lard","fried parsley","lemon","sauce tartar or sauce verte"],"steps":["Cut the fillets from four sand dabs.","Season with salt and pepper.","Roll in flour, then in beaten eggs, then in bread crumbs.","Fry in hot swimming lard.","When done serve on napkins with fried parsley and quartered lemons.","Serve sauce Tartar or sauce verte separate."],"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/39550","source_ref":"pg:39550:w45:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4641a983a4516076bada1ddfd65c09b627a526223ff6728384791e253e4e6ef7","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/fillet-of-sand-dabs-fried"}