Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- salt
- pepper
Directions
Fish for frying should be thoroughly dried after cleaning, seasoned with salt and pepper, rolled in fine bread crumbs, then dipped in beaten egg, then rolled in crumbs again, fry in deep fat like doughnuts; put in only a few pieces at a time to avoid chilling the fat and let it reheat before frying any more. The temperature should not fall below 375 deg. From two to five minutes is sufficient for any but extra large pieces. The fish is done when it rises to the top of the fat. Drain perfectly dry on paper and arrange on a folded napkin. Fry the parsley that is to garnish the dish, taking care to have it crisp, without changing its color.