Fish Fillet 1 lb. can of tomatoes 1 Onion, chopped 1 Bellpepper, chopped 3 Celery stalks, chopped 1/2 cup bacon grease or oil 1/2 cup flour 2 Garlic cloves 2 1/2 cups fish stock or water 2 Tsp. Thyme 2 Bay Leaves 1 Tsp. Pepper Sauce Salt to taste
1 whole chicken, cut into pieces Salt and pepper Flour Oil for deep frying
Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.