Little Fish with Lemon (Pescadillas con Limon)

Ingredients

• 2 pounds perch, small trout or bass
• Flour
• Oil or fresh lard
• Salt
• white pepper
• 2 lemons, sliced
• 1 tablespoon minced parsley

Method

1. 1

   Wash the fish, drain thoroughly on a napkin, season with salt and pepper, fasten the tails into the mouths of the fish, securing each with a toothpick, and dip in flour.

2. 2

   Fry in deep fat.

3. 3

   Put into the frying pan, one by one, and do not let them touch during the process of cooking.

4. 4

   Serve hot, delicately browned and garnished with slices of lemon, dipped in parsley.

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 54. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.