Heart to Hearth Cookery

"Flouring" the fish

The cayenne pepper, thyme, and sweet pepper were ground small with a rocker knife in a wood bowl. For the denser spices-black pepper, cloves, salt and all spice, I used a brass mortar and pestle and then combined all together.  This is the flour that I used to coat each square piece of fish prior to lay(ing) it in a bake pan.

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