FRIED SEA BASS
(Directions for Cookery, 1851)
Score the fish on the back with a knife, and season then with salt and cayenne pepper.
Cut some small onions in round slices, and chop fine a bunch of parsley.
Put some butter into a frying-pan over the fire, and when it is boiling hot lay in the fish.
When they are about half done put the onions and parsley into the pan.
Keep turning the fish that the onions and parsley may adhere to both sides.
When quite done, put them into the dish in which they are to go to table, and garnish the edge of the dish with hard boiled eggs cut in round slices.
Make in the pan in which they have been fried, a gravy, by adding some butter rolled in flour, and a small quantity of vinegar. Pour it into the dish with the fish.
SEA BASS RECIPES:
Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.