How to Cook Fish

by Myrtle Reed

TURBAN OF FISH—II

Cut thin slices of fish into narrow strips, remove the skin, dip in seasoned oil, and roll up, fastening with wooden toothpicks. Dip in seasoned flour or in beaten egg and crumbs, fry in deep fat, and serve with any preferred sauce. If preferred do not roll the fish, but fry the strips straight.