Fried Fillets of Haddock à la Cologne

Filets de Merluche frits à la Cologne


Take the fillets of a fresh haddock as in the foregoing recipe, and cut them in long strips and about one inch wide, season them with a little mignonette pepper, a sprinkling of anchovy essence, salad oil and chopped parsley, and let them remain in the seasoning for about one hour; take them up and sprinkle them over with fine flour and dip them entirely into whole beaten up egg and freshly made white breadcrumbs, tie each fillet into the shape of a lover’s knot and drop them into clean boiling fat and fry them till a nice golden colour; take them up and arrange them round a pile of crisply fried parsley, and serve hot.

Soles are excellent prepared in the same way.