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Kippers - ‘Jug’ Method

This is the easiest way to cook whole kippers. Always try to find undyed kippers.

Ingredients

Ingredients:

1 Kipper each

Equipment needed: a saucepan big enough for the kipper(s) to lie flat or a heatproof jug deep enough to hold enough water to submerge the kipper(s).

Method

- Bring a pan of water to the boil.

- Turn off the heat, and either submerge the fish in the water or transfer it to a jug - if preferred.

- Either way, stand the kippers for 10 minutes, then carefully remove them and drain them well.

Serve with bread and butter.

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