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Fried Dry Fish fish, native, pork 1 medium dry fish 2 fingers bear or porcupine 1 quart maple or birch sap 3 fingers coltsfoot salt 1 fat Place the fish in a birchbark container. Add the sap and let stand overnight. Remove the fish in the morning and leave to drip dry. Grease the stone griddle with the fat and place the fish, skin side down on the griddle. Sprinkle with salt and fry for about 15 minutes. Be sure your griddle is hot. Serve hot. See: STONE GRIDDLE COOKING Source: "Indian Cookin'", compiled by Herb Walker, 1977 Yield: 1 recipe Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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