Fish Omelet
Origin: London, England
Source: Anonymous, 1846
Ingredients
- cold fish
- eggs
- butter
- salt and seasonings
Instructions
- Shred the cold fish finely and season it well. Mix the shredded fish with beaten eggs—use more eggs than you would for fritters—until it forms a paste.
- Heat plenty of boiling butter in a pan. Fry the mixture in thin cakes, like pancakes, until golden and moist.
- Serve hot on a napkin. The omelets should be rich and moist throughout.