|
Classic
Cook Books
< last page | next page >
page 78
but only enough to prevent burning. Lay the fish in the pan, but do not crowd
one on top of another; fry a light brown, being careful in turning not to break
the fish. Have ready oil-fried Tofu, and place each fish on a cake of about the
length of the fish. Sprinkle with grated lemon peel, and serve with rice, very
hot.
NOTE: Tofu is made from a mixture of syou bean and rice. It is mashed and rolled
into a thin cake, and fried in oil, very much like pancakes.
JAPANESE FISH BALLS
Take any boiled fish, cold, and mix with rice, boiled to a paste. Roll in flour
to balls the size of large marbles; toss into boiling goma-seed oil, and fry a
golden brown.
< last page | next page >
Classic
Cook Books
|
