Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 Eggs
2 tb Milk
2 tb Flour
Salt and pepper to taste
2 tb Parsley, finely chopped
500 g Silverfish

Beat 2 eggs well, then add 2 tablespoons milk, 2 tablespoons flour,
salt and pepper to taste and 2 tablespoons finely chopped parsley. Mix
thoroughly. Add 500 g silver fish and stir to coat well.

Heat oil for shallow frying in a frying pan and ladle spoon- fuls of
the silverfish mixture into the hot oil. When golden brown
underneath, turn and cook the other side of the fritters. Drain on
crumpled kitchen paper and serve with lemon.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
4/20/93. Courtesy Mark Herron.

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