SILVERFISH FRITTERS

      Title: SILVERFISH FRITTERS
  Categories: Fish
       Yield: 4 Servings
  
            Stephen Ceideburg
       2    Eggs
       2 tb Milk
       2 tb Flour
            Salt and pepper to taste
       2 tb Parsley, finely chopped
     500 g  Silverfish
  
   Beat 2 eggs well, then add 2 tablespoons milk, 2 tablespoons flour,
   salt and pepper to taste and 2 tablespoons finely chopped parsley. Mix
   thoroughly. Add 500 g silver fish and stir to coat well.
   
   Heat oil for shallow frying in a frying pan and ladle spoon- fuls of
   the silverfish mixture into the hot oil. When golden brown
   underneath, turn and cook the other side of the fritters. Drain on
   crumpled kitchen paper and serve with lemon.
   
   Posted by Stephen Ceideburg
   
   From an article by Meryl Constance in The Sydney Morning Herald,
   4/20/93. Courtesy Mark Herron.
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