Name: Pan-Fish
Cuisine: American
Ingredients: 1 thick bottomed frying pan with heads all one way; 1 dinner plate over them; 1 plate as before; 1 warm platter

Original Recipe

Place them in a thick bottomed frying pan with heads all one way. Fill the spaces with smaller fish. When they are fried quite brown and ready to turn, put a dinner plate over them, drain off the fat; then invert the pan, and they will be left unbroken on the plate. Put the lard back into the pan, and when hot slip back the fish. When the other side is brown, drain, turn on a plate as before, and slip them on a warm platter, to be sent to the table. Leaving the heads on and the fish a crispy-brown, in perfect shape, improves the appearance if not the flavor. Garnish with slices of lemon. Hotel Lafayette, Philadelphia.

1 thick bottomed frying pan with heads all one way
1 dinner plate over them
1 plate as before
1 warm platter

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1

Place them in a thick bottomed frying pan with heads all one way.
2

Fill the spaces with smaller fish.
3

When they are fried quite brown and ready to turn, put a dinner plate over them, drain off the fat; then invert the pan, and they will be left unbroken on the plate.
4

Put the lard back into the pan, and when _hot_ slip back the fish.
5

When the other side is brown, drain, turn on a plate as before, and slip them on a warm platter, to be sent to the table.
6

Leaving the heads on and the fish a crispy-brown, in perfect shape, improves the appearance if not the flavor.
7

Garnish with slices of lemon. _Hotel Lafayette, Philadelphia._.

Original Recipe

Ingredients

Instructions