Page:Indian Cookery and Confectionery.djvu/93



FRIES of FISHES.

Remove the flakes, fins, gills, etc. from the body of the fish. Cut it near the head and bring out the intestines keeping the gall-bladder intact, otherwise the fish will taste bitter. Then cut the fish in big pieces and wash them thoroughly. Smear powdered turmeric and salt. Heat mustard oil (oil is good for cooking fishes whereas ghee is for meat) in a pan till the bubbles die out and the vapour of the oil arises. Then drop the pieces of fish in it and fry to crispness. They must not be turned over till one side is thoroughly browned, otherwise they will be broken to pieces. Make deep cuts lengthwise on both sides in cases of climbing fishes, Fries of scaleless fishes are not generally very tasteful. Small fishes are very tasteful as fries. Hilsa is a very oily fish and does not require much oil for frying, as oil comes out from the pieces of fish while frying. This oil may be used for frying other pieces, it is also taken with rice with sufficient salt.

FRY of LOBSTERS or SHRIMPS.

Shrimps are of different sizes. The biggest ones are called galda chingri. Remove the scales except that on the head and wash thoroughly. Then remove that on the head, make a deep cut lengthwise and stuff it with