Fried Flounders
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Flounders
- egg, and bread crumbs
- boiling lard
Instructions
- Cleanse the fish, and, two hours before they are wanted, rub them inside and out with salt, to render them firm;
- wash and wipe them very dry, dip them into egg, and sprinkle over with bread crumbs;
- fry them in boiling lard, dish on a hot napkin, and garnish with crisped parsley.