Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 182

Two pounds of what the cooks call “the thick of the fish” will make four fillets, about four inches long by two wide. Skin each piece with a sharp knife; trim into shape and leave in a marinade of oil and vinegar with a tablespoonful of minced chives, or, if you have none, a tablespoonful of onion juice. Let the fillets lie there for an hour. Then drain well, roll in a good batter, afterward in fine crumbs, and fry in deep, boiling cottolene or other fat. Drain upon hot tissue paper, and send to table very hot. Send around tomato sauce with it.