Читать книгу The New Galt Cook Book - Various - Страница 46

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Lay the fish on a board, cut off the head and fins, cut it up the back. Begin at the tail and run a knife under the flesh close to the bone and scrape the flesh away from it, holding the fish firmly so as not to break the flesh. When one side has been removed slip the knife under the other side and raise it, leaving the flesh on the board. Cut the fish into pieces suitable for serving, sprinkle a little brown sugar, pepper and salt over the fish, set it away to get firm. Fry it in butter, first rolling it in egg, parsley and bread crumbs. Garnish with parsley. Scotch way.