| 摘要 |
Fish, e.g. herrings, sprats, pilchards, are cooked, comminuted and mixed with flour to form a batter, water, milk or other edible liquid being added if required, and the batter is then cooked in thin layers. The edible liquid may be tinned milk or cream, fruit juice or vegetable juice. Up to 50 per cent by weight of cooked potatoes may be added to the batter which may be flavoured e.g. with anchovy. The fish, gutted but complete with bones, may be pressure-cooked e.g. at 15 lb. per sq. in. for about one hour. Wafers may be produced by dipping a tool e.g. a waffle iron, into the batter and then into hot fat or oil e.g. thin cooking oil at temperatures between 375 DEG F and 385 DEG F, or by cooking the batter on a waffle plate. The wafers may be centrifguged e.g. in a heated centrifuge, to remove surplus fat or oil. |
