Fried Tenderloin Of Haddock—Φιλέτο Γάδου
"257. Fried Tenderloin of Haddock—Φιλέτο Γάδου. Βγάλε ἀπὸ τὸ ψάρι τὰ κόκκαλα καὶ τὸ δέρμα, κόψε το εἰς φιλέτα, τύλιξέ το εἰς παξιμάδι καὶ τηγάνισέ το εἰς δυνατὸ λάδι. Σερβίρεις μὲ πατάτες ζουλιὲν καὶ σάλτσα ταρτὰρ (ἀριθ. 143)."
English Translation
"Remove the bones and skin from the fish, cut it into fillets, coat it in breadcrumbs, and fry it in hot oil. Serve with julienned potatoes and tartar sauce (no. 143)."
Note on the Original Text
The original recipe is succinct, typical of early 20th-century culinary instructions—relying on the cook's experience for quantities and precise methods. Greek spelling and terminology reflect the era's educated urban class, with an emphasis on traditional verbs and forms. This brevity expects that readers already know how to fillet fish, prepare rusks, and handle frying oil. The addition of an internal reference for tartar sauce (143) suggests a cross-referenced, encyclopedic cookbook style.
Title
Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)
You can also click the book image above to peruse the original tome
Writer
Michael Gkines
Era
1917
Publisher
Ekdotika Katastemata
Background
A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.
Kindly made available by
Internet Archive
This recipe hails from a rare 1917 Greek-language cookbook published in New York, written for the Greek immigrant community seeking to blend American culinary methods with their Mediterranean heritage. The book, penned by Michael Gkines, provided practical and tested recipes to help cooks and families adapt to the new world while honoring old traditions. Fried fish fillets, paired with potatoes and a tangy sauce, nod to both Greek and American tastes.
Back in 1917, cooks would have used a sharp, sturdy filleting knife to prepare the fish, a mortar and pestle or a hand grinder for making ground rusks, and a heavy cast-iron or enameled frying pan for cooking. Frying would have been done on a wood or coal stove, requiring skill to maintain hot, consistent oil. The potatoes would be sliced by hand, and tartar sauce would be freshly made, possibly in a mixing bowl with a spoon or fork.
Prep Time
15 mins
Cook Time
20 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 fresh haddock (about 2.2 lb), filleted and skinned
- 3.5 oz finely ground rusks (or 3.5 oz panko/breadcrumbs as substitute)
- 1 2/3 cups sunflower or canola oil, for frying
- 1.1 lb potatoes, cut julienne-style
- Tartar sauce, to serve (see historical sauce or modern version)
Instructions
- Begin by removing the bones and skin from a fresh haddock and slicing the flesh into fillets.
- Dredge each fillet in finely ground rusks (or substitute with panko or breadcrumbs if rusks are not on hand).
- Heat a generous amount of neutral oil, such as sunflower or canola, in a large frying pan until very hot.
- Fry the fillets until golden and crisp, turning once.
- Serve immediately with julienne-cut potatoes (either fried or baked), accompanied by tartar sauce.
Estimated Calories
500 per serving
Cooking Estimates
It takes about 15 minutes to prepare the haddock and potatoes, and around 20 minutes to fry the fish and potatoes. Each serving has about 500 calories, and this recipe makes 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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