FISH FRITTERS.





Make a force-meat of any cold fish, form it into thin cakes, and fry
of a light brown, or enclose them first in thin paste and then fry
them. The roes of fish or the livers are particularly nice prepared in
this way.





FISH FRIED IN OIL. FISH HASH facebooktwittergoogle_plusredditpinterestlinkedinmail

Feedback