To Make Batter For Fish To Be Fryd In
From the treasured pages of Mrs. Rachel Kirk Book 1707
Written by Rachel Kirk
To Make Batter For Fish To Be Fryd In
"Take salt fineale boars mix it with fine flower in a batter like for pancakes then have yo'r fish very dry & dip them in this a fore sayd & fry them in Clarryfyed butterr very browne take care of burning it this is the best way for any sort of fish ---"
Note on the Original Text
Written in a conversational manner without standardized spelling—'fineale boars' reflects an early form or possibly a transcription error (likely meaning 'fine all boars' or more probably 'fine salt'). Quantities are left to the cook’s judgement, typical of the era, where intuitive skills were the norm. Spelling such as 'fryd', 'flour', and 'Clarryfyed' is phonetic and period-correct. Directions assume familiarity with basic cookery, eschewing details about temperature or exact cooking time.
Title
Mrs. Rachel Kirk Book 1707 (1707)
You can also click the book image above to peruse the original tome
Writer
Rachel Kirk
Era
1707
Publisher
Unknown
Background
A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.
Kindly made available by
Folger Shakespeare Library
This recipe hails from 1707 and is attributed to Rachel Kirk, a British home cook at a time when handwritten kitchen notebooks captured treasured family recipes. Batter-frying fish was a practical technique for creating a crisp exterior—a textural contrast beloved then as now. Such recipes reflect early 18th-century domestic cookery, where clarity and economy of expression trumped precise measurements as cooking was mostly learned through practice and demonstration.
Cooks in the early 18th century would have used a sturdy mixing bowl and a wooden spoon or whisk for blending the batter. Fish would be dried using clean linen cloths, while frying took place in a heavy iron or copper pan over an open hearth, using long-handled tongs or a spatula to turn the fish. Clarified butter would be melted and strained beforehand, likely in a small saucepan or skillet dedicated for fats.
Prep Time
10 mins
Cook Time
10 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
- 3.5oz plain (all-purpose) flour
- 1/2 teaspoon fine salt (use sea salt as a substitute for historical salt)
- 1/2 cup water (add more or less as needed for batter thickness)
- Fish fillets (about 14oz, e.g., cod, haddock, or any white fish)
- 3 tablespoons clarified butter (substitute: ghee or a mix of butter and oil if necessary)
Instructions
- To prepare a classic fish batter, begin by whisking together about 1/2 teaspoon of fine salt and 3.5 ounces of plain (all-purpose) flour.
- Add about 1/2 cup of water, mixing until you have a smooth, pancake-like batter—thick enough to coat the back of a spoon.
- Pat your chosen fish fillets (such as cod or haddock) completely dry with paper towels.
- Dip each fillet into the batter, ensuring an even coating.
- Heat approximately 3 tablespoons of clarified butter in a frying pan over medium-high heat.
- Carefully lay the battered fish into the hot butter and fry until golden brown on both sides, turning once.
- Take care not to let the butter burn during frying.
Estimated Calories
250 per serving
Cooking Estimates
It usually takes a few minutes to prepare the batter and fish, then about 8–10 minutes to cook the fillets until golden. Each serving is about 250 calories if you make 4 servings from this recipe.
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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