Quotes from The Virago Book of Food: The Joy of Eating
PARSNIPS FRIED TO LOOK LIKE TROUT (Yorkshire, 1769)
Take a middling sort of parsnips, not over thick, and boil them as soft as you would do for eating; peel, and cut them in two the long way. You must only fry the small ends, not the thick ones. Beat two or three eggs, put to them a tablespoonful of flour, dip in your parsnips, and fry them a light brown in butter. Have for your sauce a little vinegar and butter.