Parsley Fried
Ingredients
Directions
Prepare
Pick some parsley and wash it well.
Set the parsley in a sieve to drain.
Fry and drain
Once the fish or croquettes are fried and the oil is very hot, add the parsley.
Stir the parsley with a colander spoon for one minute.
Spread the fried parsley out on a sheet of paper.
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.
Explore the science
What each ingredient does
- Parsley
- Becomes crisp and bright green when fried, adding texture and a fresh herbal flavour.
The step that matters
Adding the parsley to very hot oil. The parsley must be dry and the oil very hot. Wet parsley causes spattering, and hot oil crisps it quickly, while cooler oil leaves it soggy and greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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