| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
|
Eggs |
| 2 |
tb |
Milk |
| 2 |
tb |
Flour |
|
|
Salt and pepper to taste |
| 2 |
tb |
Parsley, finely chopped |
| 500 |
g |
Silverfish |
INSTRUCTIONS
Beat 2 eggs well, then add 2 tablespoons milk, 2 tablespoons flour, salt
and pepper to taste and 2 tablespoons finely chopped parsley. Mix
thoroughly. Add 500 g silver fish and stir to coat well.
Heat oil for shallow frying in a frying pan and ladle spoon- fuls of the
silverfish mixture into the hot oil. When golden brown underneath, turn and
cook the other side of the fritters. Drain on crumpled kitchen paper and
serve with lemon.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 4/20/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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