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ANOTHER METHOD OF FRYING FISH

(Fish) - (The International Jewish Cook Book)







Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk
of an egg, and a pinch of salt. Stir in one gill of tepid water and
allow the whole to stand for half an hour in a cool place. Next beat the
white of an egg stiff and stir into the batter. Dip each fish into the
mixture, then roll in bread crumbs and cook in boiling oil. Butter must
not be used. In frying fish do not allow the fish to remain in the
spider after it has been nicely browned, for this absorbs the fat and
destroys the delicate flavor. Be sure that the fish is done. This rule
applies to fish that is sautéd.











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