Fish Sticks

Recipe Ingredients

3		Sole fillets
3/4 cup	46g / 1.6oz	Flour
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
3		Eggs - beaten
3/4 cup	109g / 3.8oz	Dry bread crumbs
		Fat for deep-frying

Recipe Instructions

Cut the sole into 1-inch strips. Add the salt and pepper to the flour and roll the fish strips in the mixture. Dip fish strips in the eggs and then roll them in the bread crumbs.

Heat the fat to 380 degrees and fry the sticks until browned. Drain and serve with catchup or tartar sauce. Makes 24 pieces.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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