 |
|
| When
serving deep fried fish it should
be dressed on an oval flat with
a clean dish paper presented the
right side up. The sauce is served
separately in a sauce boat. |
 |
| A
range of sauces are served with
deep fried fish according to the
dish and recipe requirements: |
| *
Sauce Tartare |
*
Sauce Remoularde |
| *
Sauce Tomate |
*
Sauce Anchoise |
| |
|
 |
Deep
fried fish is usually served with
fried (persil frit en branche) or
picked parsley (persil en branche),
and quarters of trimmed lemon. |
| Garnished
with deep fried parsley (Persil
en branche frit) and quarters of
lemon de-pipped and de-pithed or
halves of lemon trimmed as for a
pigs tail. |
