{"id":6724,"slug":"sauted-fish","title":"SAUTÉD FISH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fish","salt","pepper","flour or cornmeal","hot butter"],"ingredients_norm":["fish","salt","pepper","flour or cornmeal","hot butter"],"steps":["Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and cook in spider with just enough hot butter to prevent it sticking to the pan.","Shake the pan occasionally.","Brown well on under side, then turn and brown on the other side."],"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:w11:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b66d1f77df32b3b6867058fd68cd58e8737453952f918cdcee07231eb10f0194","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","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/sauted-fish"}