Fricassee of Fish

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

All large fish make nice fricassee. Cut the fish into slices and lay it in a gravy made of fried onions, parsley, tomatoes and a little garlic; fry in butter and serve. Add catsup if liked.