Mix well and then garnish with slices of lemon and parsley.
CREOLE FRIED FISH
The creole fried fish is a crisp golden brown. It is prepared as follows: Clean the fish and then wash and drain and roll it in flour. Place in a pan containing hot fat and fry until golden brown. Place in the oven, if the fish is large, until all is cooked and to finish cooking.
FRIED FISH
Small fish, like smelts, brook trout, perch, butter fish, etc., may be well cleaned, dried and then dipped in beaten egg and rolled in fine crumbs. Large fish should be cut into suitable pieces; sliced fish may also be prepared in this manner.
SAUTEING
Fish should be well cleaned and then fried in sufficient fat to prevent sticking.
COCOANUT PUDDING
Place in a mixing bowl