Fillets or Sliced Fish, Fried

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


When the fish is too large to fry whole, cut into slices and place them in a crock; season with pepper, salt, oil, lemon juice, and chopped parsley. Turn the fish in this mixture so that all parts may become well saturated with the seasoning. When wanted, drain, wipe dry and dip each piece separately in flour; drop into boiling lard; take it up as it browns, and ornament the dish with a border of fried parsley. Send to table with sauce to suit the taste.