stockfish fillets of the roman

	stockfish fillets of the roman			back to fish plates
	Buy the already softened stockfish and cut it into finger-thick strips. Now prepare a batter with 2 tablespoons of flour, half glass of water, 1 tablespoon of oil, enough salt to taste, and if you want an even smoother batter, add an egg-white beaten stiff. Dip the stockfish strips into the batter and fry in boiling hot oil