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Dusted fish

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Dusted Fish. Take what fish you have which are good and esteemed, scale and boil with water and salt, then take them out, wash and open the pieces as slabs and remove from them whatever is there in the way of bones and spines, then take ground bread crumbs or wheat flour and add some egg, pepper, coriander, cinnamon and spikenard; beat it all together and roll the pieces of fish in it one after the other, then fry with fresh oil until browned and repeat several times until browned and done; then make a sauce of oil, vinegar, a little murri and cumin, boil and throw it over (the fish). There is another recipe for this also, which is: take the flesh of the fish, after boiling and removing the bones, pound and add the said spices and eggs, I mean [the said] spices; beat it all together and cover those bones which have preserved the original shape, and make of them semblances of the fish as they were, then fry until brown, put in the sauce you have made and the result is a different dish.


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