Fish Cutlets
2 c. cooked or canned fish
1 c. thick cream sauce
1 t. Worcestershire sauce
1/2 t. paprika
2 t. lemon juice
1 T. chopped parsley
1 egg, slightly beaten
2 T. water
fine dry crumbs
"Remove bones and skin from fish and flake. Mix cream sauce with seasonings and blend with fish. Chill 1 hour. Form into cutlets. Dip in slightly beaten egg diluted with water, roll in crumbs, and fry in deep hot fat (375° F) 3 to 5 minutes, until golden brown. Drain on soft paper. A small piece of uncooked macaroni may be inserted in the end of each cutlet before frying*."
(*To make it look like a real cutlet, dontcherknow. From The Super Market Cookbook, published 1955).
3 comments:
Fish sticks!
how we ever developed a pallette in this country at all is beyond me.
BTw, i'm having fun trying out different ways with Key Limes. They are notoriously hard to come by down here so to be on the safe side I snagged two bags of the little buggers. Might have to go back for more before they dissapear again.
Can't remember the name of it but my mom use to buy something like that, it looked like a chicken leg but was a mix of meat and crumbs shaped like a leg. I did not like it at all.
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