The recipe
Ingredients
Directions
Boil the cods' sounds until nearly done.
Remove and let them cool on a drainer.
Cut into strips about 1 inch wide and curl them.
Dip the curled strips into the batter.
Fry in hot oil until golden brown.
Drain and dry well.
Serve on a hot napkin and garnish with crisped parsley.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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