1
Dip in seasoned flour and sauté in hot lard in a frying-pan.
2
Dip in milk then in seasoned flour, and fry in hot fat.
3
Roll the cleaned fish in seasoned flour and fry in deep fat.
4
Wash the tongues, dip in cold milk and roll in seasoned flour.
5
Toss the oysters in the seasoned flour and shake off any excess.
6
Dust the sardines with the seasoned flour then fry until golden brown.
7
Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned crumbs.
8
Remove the tongues from the buttermilk and dredge them in the seasoned flour.
9
Rub prepared mullets with seasoned flour and broil, basting with olive-oil as required.
10
Shape the potato mixture into patties and lightly coat with the seasoned flour.
11
Roll each one through the seasoned flour, then egg, then breadcrumbs.
12
Meanwhile, dust the fish with the seasoned flour and pat off any excess.
13
When they've dried out a little, coat with seasoned flour and duck fat.
14
Shape into small flat cakes, dredge with seasoned flour, and sauté in bacon fat.
15
Add the marinated chicken to the seasoned flour and shake bag until fully coated.
16
Roll in seasoned flour and sauté in hot fat.
