Photo: Gregor Moser
Ingredients
- salt
Directions
1
Clean, wash and wipe the fish ; sprinkle with salt, dip in eggs and then in crumbs, and fry in boiling fat (oil is best). Garnish with lemon and parsley, and serve with sauce Tartare. They may be fried without the egg and crumbs, and may be fried in a pan with a few slices of bacon. All small fish may be cooked in this way, also steaks of halibut and other large fish.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
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