When to debone a fish can depend on your preference. You can either debone a fish before or after cooking it. As for myself, I’ve found it easier to debone a fish after it has been cooked, but then again, I usually find it more enjoyable to eat a fillet that has been deboned before being cooked. Like I said, it’s up to your personal tastes whether you’re going to debone your fish after or before cooking it.
1 pair undyed kippers
1 knob butter
Black pepper
Set the oven at 375 degrees F Cut off the heads tails and fins of the kippers using kitchen scissors.
3 pounds white-flesh fish, boneless (cod, , haddock, )
1 cup lemon juice
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons vegetable seasoning
Batter (recipe follows)
Chips (French fries), fresh cooked
Malt vinegar
© 2008 Grandma’s English Recipes | Entries (RSS) and Comments (RSS)
Design by Web4 Sudoku - Powered By Wordpress
