Note 92 — INDEX

No. 92. Golden Fillets.—Cut your fish into fillets, trimming away all ragged edges, then lay them for fifteen minutes in a mixture prepared as follows: One tablespoon of salad oil, one teaspoon of Chili vinegar, one of tarragon vinegar, one each of parsley and onion, chopped fine, a scant saltspoon of salt and one quarter as much pepper, mixed together smoothly. Take out the fillets and drain them, then dip each fillet into a batter made with one tablespoon of milk mixed with two oz. of flour and one tablespoon of oil to a smooth paste, then add yolks of two eggs and the whites whipped fine with one quarter saltspoon of salt. Fry each fillet separately in a wire basket three minutes in very hot fat. Drain and serve on a napkin.