Skewered Fish

Ingredients

• your fish
• oil, pepper, parsley, salt, and lemon juice
• a very thin slice of mango pickle
• egg and crumb
• dip in batter

Method

1. 1

   Cut your fish into pieces as for kabobs, only larger; pickle them in oil, pepper, parsley, salt, and lemon juice.

2. 2

   Skewer them in rows with a very thin slice of mango pickle between each bit of fish, egg and crumb, or dip in batter and fry.

3. 3

   Serve with llavigotte sauce or Aurora sauce, which are the best for all kinds of fresh-water fish.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 174. The excerpt below is the record exactly as published.

Skewered Fish.— Cut your fish into pieces as for kabohs, only larger ; pickle them in oil, pepper, paisley, salt, and lemon juice. Skewer them in rows with a very thin slice of mango pickle between each hit of fish, egg and crumb, or dip in batter

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