| 1 | 1) sift the flour into a deep bowl with the salt. |
| 2 | Gradually stir in the water in the amount needed to make a very thick batter. |
| 3 | 2) heat enough oil for frying in a large, deep pan. |
| 4 | A deep-sided saute pan is ideal. |
| 5 | 3) take 3 fish at a time and dip them into the batter together. |
| 6 | Press their tails together firmly to make a fan shape. |
| 7 | 4) lower them carefully into the oil. |
| 8 | Fry in several batches until crisp and golden. |
| 9 | Continue in the same way with all the remaining fish. |
| 10 | 5) meanwhile, squeeze out the bread and put in a food processor with the garlic and lemon juice. |
| 11 | With the processor running, add the oil in a thin steady stream. |
| 12 | Add water if the mixture is too thick and dry. |
| 13 | Add salt and pepper and stir in parsley by hand. |
| 14 | When all the fish are cooked, sprinkle lightly with salt and arrange on serving plates with some of the garlic sauce and lemon wedges. |
| 15 | from the kitchen of pegyy and bruce travers, cyberealm bbs watertown ny 315-786-1120 |
