Title: Silverfish fritters
 Categories: Fish
      Yield: 4 Servings
 
           Stephen Ceideburg
      2    Eggs
      2 tb Milk
      2 tb Flour
           Salt and pepper to taste
      2 tb Parsley, finely chopped
    500 g  Silverfish
 
  Beat 2 eggs well, then add 2 tablespoons milk, 2 tablespoons flour,
  salt and pepper to taste and 2 tablespoons finely chopped parsley. Mix
  thoroughly. Add 500 g silver fish and stir to coat well.
  
  Heat oil for shallow frying in a frying pan and ladle spoon- fuls of
  the silverfish mixture into the hot oil. When golden brown
  underneath, turn and cook the other side of the fritters. Drain on
  crumpled kitchen paper and serve with lemon.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  4/20/93. Courtesy Mark Herron.