Title: Cold Fried Fish
Categories: Fish Cold Fried Jewish
Yield: 4 Servings

2		3 lb fish
		Salt
3	tb	Flour
2		Eggs
		Frying oil
		Parsley

Wash the fish, put in a bowl, sprinkle with salt and leave for 15 minutes, then dry thoroughly. Coat the fish first with flour seasoned with salt, then with beaten egg. Heat sufficient frying oil in a frying pan to 1/2 cover the fish and whn really hot fry the fish a golden brown, first on one side, then the other, turnign carefully with a fish slice. When cooked drain thoroughly on a soft paper. Serve cold garnished with parsley. **NOTE** Almost any kind of fish can be used. Small fish can be fried whole, large ones can be filleted or cut into steaks. Makes 5-6 helpings. Cooking time - 6-10 minutes, according to thickness of fish.

Origin: Mrs Beeton's Cookery Book Shared by: Sharon Stevens

___ End Stevens Recipe ---

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