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The
American Restaurant, located in the Festival of Gas pavilion, features
dishes that have originated in various regions of the U.S.. Some of
these dishes are prepared on mobile cooking carts right at the table.
The restaurant has walls of glass and a setting amid pools
and
gardens. Diners in all parts of the room have fine views of
the
surrounding area.
WALNUT-FRIED
FISH
Crusted
pike or sole**
6
fillets of pike or sole (about 3 pounds)
1 & 1/2 teaspoons salt
1/4 cup cracker crumbs
2/4 cup flour
2 egg whites
1 cup shelled walnuts
2 tablespoons vegetable oil
6 tablespoons butter
In
the lake and river areas of the northeastern U.S., where this dish
originated, pike fillets are used. If not obtainable, sole
makes
a good substitute. Wash and dry the fish. Cut each
fillet
in half crosswise and season with the salt.
Mix the cracker
crumbs with the flour; dip the fish in the mixture. Beat the
egg
whites stiff. Coarsely crush the walnuts, using a rolling
pin.
Dip the fish in the beaten egg whites, then in the walnuts.
Press the walnuts into the fillets with the heel of the hand.
Heat
the oil and butter in a large skillet. Arrange part of the
fillets in it, in a single layer. Cook over medium heat until
the
fish is browned on all sides and flakes easily when tested with a fork.
Repeat with the remaining fillets, adding more butter if
necessary.
Serve with small boiled new potatoes and watercress.
6 Servings.
COMFORT COLLINS
Southern Comfort's take on the Tom Collins***
This smooth drink's a
welcome sight for thirsty people anywhere.
1 jigger (1 &
1/2oz.) Southern Comfort
Juice of 1/4 lime
7-UP brand soda
Blend Southern Comfort and lime juice in tall glass; add ice cubes.
Fill with 7-UP and stir gently.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
***Recipe - From New York and Restaurants at
the World's Fair: 46 Great Drinks (presented by Southern Comfort) |
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