Sturgeon Steaks
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- sturgeon steaks
- butter
- parsley
Instructions
- Cut the sturgeon into steaks as you would for cutlets. Dredge them with flour. Fry them nicely in a hot pan until golden. Dish them quickly onto a serving plate, lest they get cold. Pour melted butter mixed with chopped parsley over the steaks. Garnish with fried parsley.