Croakers

Des Grognards

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 12 Small or 6 Large Croakers
  • A Cupful of Milk
  • Flour, or Yellow Corn Meal
  • Salt and Pepper to Taste
  • Parsley and Sliced Lemon to Garnish

Method

Croakers are a famous breakfast Fish. They are a smaller size than the Trout generally, therefore no definite rule can be given as to the number required to serve a family of six, all depending upon the size of the Fish. They are most delicious when fried. To fry Croaker properly, into a small pan place the milk, and add salt and pepper to taste. Dip the Croakers in the milk and then take out and roll in dry, sifted flour or yellow corn meal. Have ready a pan of grease that has been heated very hot without boiling. Drop in the Croakers and cook till brown. The Fish must swim in the grease. Lift carefully out of the frying pan, drain on brown paper, and serve on a bed of fried parsley, with garnishes of sliced lemon.