Fried Fish in Sauce (Pescado Frito y en Salsa)

Ingredients

• 6 small fish
• 1 garlic clove, halved
• Salt
• 6 peppercorns
• Flour
• 2 tablespoons lemon juice
• 1 tablespoon minced parsley
• Oil or lard

Method

1. 1

   Clean, salt the fish and flour them.

2. 2

   Have the fat deep enough to cover the fish well.

3. 3

   Fry a garlic clove in fat, remove; then put in the fish.

4. 4

   Remove when done, and keep hot on serving plate while you make the following sauce: Crush peppercorns with parsley and lemon juice.

5. 5

   Moisten with a little boiling water and pour over the fish.

6. 6

   Place under the grill for not more than 5 minutes while the sauce penetrates the fish.

7. 7

   It must not be too dry.

8. 8

   Sprinkle chopped roasted filberts on top and serve.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 53. The excerpt below is the record exactly as published.

FRIED FISH IN SAUCE (Pescado Frito y en Salsa) 6 small fish i garlic clove, halved Salt 6 peppercorns Flour i tablespoon minced parsley Oil or lard 2 tablespoons lemon juice Roasted filberts, chopped Clean, salt the fish and flour them. Have the fat deep enough to cover the fish well. Fry a garlic clove in fat, remove; then put in the fish. Remove when done, and keep hot on serving plate while you make the following sauce: Crush peppercorns with parsley and lemon juice. Moisten with a little boiling water and pour over the fish. Place under the grill for not more than 5 minutes while the sauce penetrates the fish. It must not be too dry. Sprinkle chopped roasted filberts on top and serve. SMALL FISH BREADED (Pescadillas en Caldo Empanado) % cup olive oil 1 tablespoon butter 1 clove garlic, minced 1 cup hot water 1 onion, minced Juice of 1 lemon 2 bay leaves, minced Salt 2 pounds small fish Toasted bread crumbs 1 teaspoon flour 1 teaspoon pepper sauce Saute in oil, clove, garlic and bay leaf. Clean fish, curve them and fry in rings in the oil. Remove when crisp and place in a hot serving dish. Make a roux with flour and butter and stir in water gradually until blended. Add lemon juice, salt and pepper sauce. Sprinkle toasted bread crumbs on fish and pour sauce on top. SPANISH 129 FISH IN SOUR SAUCE (Pescado en Adobo) 2 pounds bass, whiting, or trout 1 bay leaf Olive oil or lard 3 tablespoons orange flower water 1 garlic clove, minced l/2 orange, sliced Yi teaspoon cumin seeds /4 cup vinegar (Substitute anise or caraway) % cup hot water A bit of fennel Salt and pepper Fry firm white fish in oil or lard without flouring. Leave 2 tablespoons of the oil in the frying pan, in which fry the garlic. Add the cumin seeds, fennel, bay leaf, orange flower water, orange slices, vinegar and hot water. Cook slowly for 10 minutes, season with salt and pepper. Remove the bay leaf and put the fried fish in the sauce. Serve hot. FRIED FISH {Pescadillas Fritas) Clean and wash fish well, season with salt and pepper, wet with milk and drain. Roll in flour and fry in deep hot olive oil. Serve with slices of lemon and sprinkle chopped almonds over them. LITTLE FISH WITH LEMON (Pescadillas con Limon) 2 pounds perch, small trout or Flour bass Oil or fresh lard Salt and white pepper 2 lemons, sliced 1 tablespoon minced parsley

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