Fried Haddocks
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- haddocks
- egg
- breadcrumbs
- lard
Instructions
- Clean and dry the fish well.
- Cut off the heads and tails.
- Take out the backbones.
- Cut each fish into three pieces.
- Coat the pieces with egg.
- Coat the egg-covered pieces with breadcrumbs.
- Fry them in boiling lard until a fine golden brown.
- Drain and dry them well.
- Serve with the same sauces as boiled haddocks.