Favorite Recipes, Abqaiq, Saudi Arabia, 1953
2 cups flour
1 tsp. salt
1/4 tsp. pepper
dash of paprika
1/4 tsp. garlic salt (optional)
Combine dry ingredients in a paper bag. Wash fillets of hamour and dry. Put fillets into bag and shake until they are well covered with flour mixture. Melt in a skillet bacon drippings or shortening until there is about ¼ inch of melted fat. When the fat is hot, place the fish in the skillet. Reduce the heat slightly and cook the fish until the under side is a golden brown. Turn and cook on the other side.
Serve very hot with French fried potatoes sprinkled with garlic salt (optional).
Mrs. D.E. Elliott