Pare and lay in cold water for about half and hour. Cut lengthwise in slices about half an inch or less, lay in cold water for about 10 minutes longer. Drain and wipe dry. Sprinkle with salt and pepper, dredge with flour. Fry to a delicate brown in lard or butter. Probably you will find you have fried whiting.
Contributed by Mrs J. S. Pearce (Kapunda) in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.18.
Contributed by Mrs J. S. Pearce (Kapunda) in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.18.
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