Instructions: If frozen fish is used defrost for 30 minutes and cut in oblique 1 cm thick slices.

Dip the fish in the beaten egg white then in the flour mixed with bread crumbs and salt.

Heat a skillet with part of the margarine or butter.

When the foam subsides add the fish and fry till a golden brown.

Remove to heated serving platter.

Brown the remaining margarine or butter; stir in the capers beets and parsley.

Heat and pour over the fish.

Serve with boiled potatoes.

Most kinds of fish e.g. cod haddock mackerel and herring may be prepared in the same way.

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