Fried Fish

Few dishes are as universally beloved, or as deceptively simple, as perfectly fried fish. When done right, it’s a study in contrasts: a crisp, golden exterior giving way to tender, flaky flesh within. Every culture has its signature preparation, from the British fish and chips to the Japanese tempura. Today, we’re diving into a beautifully straightforward, mid-century American approach, pulled from the pages of Peggy Harvey’s A Bride’s Cookbook, published in 1962.

This charming recipe is a snapshot of its era—practical, and trusting of the home cook’s intuition. True to its time, some quantities (like the amount of breadcrumbs) are left to the cook’s judgment, and the advice on tartar sauce (“which you might as well buy”) offers the suggestion of convenience with a wink. We’ve made some estimates of our own, but the beauty lies in the recipe’s foundational technique.

Harvey begins with some important advice: “Only very small fish, fillets or thin slices of fish should be fried.” This prevents the common pitfalls of burnt coatings and undercooked centers. As examples, she suggests smaller creatures like scallops, or thinner filets.

The process is beautifully streamlined: a quick dip in an egg-and-milk wash, a coating in plain breadcrumbs, and a swift fry over moderate heat until golden brown on both sides. The result is a light and remarkably unfussy filet, the kind of coating that remains delicate without being heavy or greasy. Simple seasoning allows the fresh flavor of the fish itself to shine.

Harvey’s menu suggestions complete a perfect period plate: stewed tomatoes, cucumber in sour cream, mashed potatoes, among others. It’s a comforting plate that feels both elegant and intimate. Serve your fried fish garnished, as instructed, with fresh parsley and lemon wedges. That squeeze of citrus is the essential final note, cutting through the richness and brightening every bite.

What we have here is more than a set of instructions; it’s a testament to one of the truths of the kitchen: with good technique and quality ingredients, a few simple steps can yield something truly splendid.

• 1 egg
• 1 tbsp. milk
• 1 lb. fish, like flounder or haddock
• 1 cup breadcrumbs
• ½ cup peanut oil
• 1 lemon, cut into wedges
• Parsley, for garnish

Only very small fish, fillets or thin slices of fish should be fried. If the fish is thick, it may get dry on the outside before it is done inside. Smelts, scallops, butterfish, fillets of pike and haddock or slices of halibut are good when done this way. Tartar sauce, which you might as well buy, is the sauce for fried fish. Stewed tomatoes or creamed spinach go nicely with it, as do cucumbers in sour cream. Potatoes should be boiled or mashed.