Nell B. Nichols

Garnishes for Fried Fish

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
  • Lemon, lime or orange slices sprinkled with minced pimiento, parsley or green pepper.
  • Grapefruit sections dusted with paprika.
  • Thick tomato slices topped with pickle relish or with thin lemon slices topped with slice of pimiento-stuffed olives.
  • Canned pineapple slices, drained, topped with little haystacks of coleslaw.
  • Celery sticks or fans or cheese-stuffed.
  • Cucumber slices, fluted and sprinkled with tarragon vinegar.
  • Pickled beet slices dotted with horse-radish sauce.