Fried Fish With Garlic Sauce

There is no one gift which offers so strong a temptation both to vanity and to pride – as that of public speaking. If the orator really excels, and is successful, he is the immediate spectator of his success, and has not even to wait until he has finished his discourse; for although the decorum of public worship will not allow of audible tokens of applause, it does of visible ones – the look of interest, the tear of penitence or of sympathy, the smile of joy, the deep impression on the mind, the death-like stillness, cannot be concealed – all seem like a tribute of admiration to the presiding spirit of the scene; and then the compliments which are conveyed to his ear, after all the silent plaudits which have reached his eye – are equally calculated to puff him up with pride. No men are more in danger of this sin than the ministers of the Gospel; none should watch more sleeplessly against it.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Seafood		Cyberealm, Fish, Main dish	4	Servings

INGREDIENTS

2	lb	Fresh Anchovies or Whitebait
1	c	All-purpose Flour
5	T	Cold Water
1	pn	Salt
		Oil for Frying
4		Bread, crusts trimmed
		soaked in water for 10 min
4		Garlic
		peeled and roughly chopped
2	T	Lemon Juice
4 1/2	T	Olive Oil
1 1/2	T	Water, optional
		Salt and Pepper
2	t	Fresh Parsley, chopped
		Lemon Wedges for garnish

INSTRUCTIONS

Sift the flour into a deep bowl with the salt. Gradually stir in the
water in the amount needed to make a very thick batter. Heat enough
oil for frying in a large, deep pan. A deep-sided saute pan is ideal.
Take 3 fish at a time and dip them into the batter together. Press
their tails together firmly to make a fan shape. Lower them carefully
into the oil. Fry in several batches until crisp and golden. Continue
in the same way with all the remaining fish. Meanwhile, squeeze out
the bread and put in a food processor with the garlic and lemon  juice.
With the processor running, add the oil in a thin steady  stream. Add
water if the mixture is too thick and dry. Add salt and  pepper and
stir in parsley by hand. When all the fish are cooked,  sprinkle
lightly with salt and arrange on serving plates with some of  the
garlic sauce and lemon wedges.  From the kitchen of Pegyy and Bruce
Travers, Cyberealm BBS Watertown  NY 315-786-1120  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God is humble”