Fried Parsley, for Garnishing is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic garnish of parsley fried until crisp in oil. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Parsley, for Garnishing.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRIED PARSLEY, for Garnishing.
494. INGREDIENTS.—Parsley, hot lard or clarified dripping.
Mode.—Gather some young parsley; wash, pick, and dry it thoroughly in a cloth; put it into the wire basket of which we have given an engraving, and hold it in boiling lard or dripping for a minute or two. Directly it is done, lift out the basket, and let it stand before the fire, that the parsley may become thoroughly crisp; and the quicker it is fried the better. Should the kitchen not be furnished with the above article, throw the parsley into the frying-pan, and when crisp, lift it out with a slice, dry it before the fire, and when thoroughly crisp, it will be ready for use.
Pick over the parsley and was well. Pat dry then set aside to air dry on a cloth as you heat the oil in a deep fryer to 180°C. Place the parsley in the fryer basket, lower into the hot oil and cook for about 2 minutes (at most), or until crisp and not overly browned.
Drain and place on a baking tray. Dry in an oven pre-heated to 90°C for about 10 minutes, or until thoroughly crisp and use as a garnish.
