Fried Perch
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Egg and bread crumbs
- hot lard
Instructions
- Scale and clean the fish, brush it over with egg, and cover with bread crumbs.
- Have ready some boiling lard;
- put the fish in, and fry a nice brown.
- Serve with plain melted butter or anchovy sauce.