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CHONYU (Korean Fried Fish), Korean
Clean fish well. Cut into very thin pieces. Dredge fish in flour, then dip into beaten eggs, and fry in a greased pan. Serves 6.
Variation: 1 lb. of liver may be prepared the same way.
Contributed by Mr. Choon-Chie Kim, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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