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 Fish fillet, commonly haddock or plaice, in batter of wheatflour and beer, deep fried. Known at least since Glasse 1747. See: Chip-Shop Fried Fish  Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);Some love fish in batter; then you must beat an egg fine, and dip your fish in just as you are going to put it in the pan; or as good a batter as any, is a little ale and flour beat up, just as you are ready for it, and dip the fish, to fry it.  |
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