Home › The Principles of Cookery › FISH, RISSOLES OF (another way)

FISH, RISSOLES OF (another way)

Remove the skin and bone from four ounces of cold fish, and mince it finely. Mix with it half a pound of mashed potatoes, season with pepper and salt, add a squeeze of lemon and one egg well beaten and strained, and stir all well together. Form the mixture neatly into the shape of small cutlets, flour them, and fry them in boiling fat to a light golden brown. Drain on kitchen paper, and serve on a hot napkin, garnished with parsley.