Home › The World's Kitchen › Frost-Fish, Ravigote

Frost-Fish, Ravigote

Neatly trim and clean six very fresh, small frost-fish. Season with a teaspoon salt and half saltspoon pepper, lightly wet with a little cold milk and roll in flour. Heat one and a half tablespoons melted butter or oil in a black frying pan, add fish one beside another and fry for five minutes on each side. Remove, drain on a cloth, dress on hot dish, decorate with six quarters lemon, a little parsley greens, and serve with ravigote sauce separately.