FRESH FISH FRY.
Have the fish well scalded, washed and drained; cut slits in the sides of each; season them with salt and pepper, and roll them in corn flour; have in your frying-pan hot lard or bacon drippings; if the fish have been kept several days, dip them in egg before rolling them in corn
flour, to keep them from breaking; fry them light brown on both sides.
FRESH SALMON FRIED.
Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs; fry a light brown. This mode answers for all fish cut into steaks. Season well with salt and pepper.
FRESH HERRING.
Scale and wash them well; cut off the heads and fins, and season them with salt, pepper and cloves; pack them neatly in a large jar, and pour on enough cold vinegar to cover them; put a plate over the top of the jar, and set it in a moderately warm oven, or on the top of a stove, in a pan of hot water, for five or six hours; they will keep in a cool place several weeks, and are an excellent relish. The jar or pan should be of stone ware, or fire-proof yellow ware.
FILLET OF FLOUNDER.
In appearance, flounder is not so attractive as many other fish, but it is a source of excellent flesh and is therefore much used. A very appetizing way in which to prepare flounder is to fillet it. Secure a flounder and fillet it in the manner explained earlier. Cut each fillet into halves, making eight pieces from one flounder. Cut small strips of any high fat meat, roll the pieces of flounder around these, and fasten with a toothpick. Place in a baking dish with a small quantity of water, and bake in a hot oven until a good brown. Serve hot.
FISH STUFFING – 1
The stuffing not only helps to preserve the shape of the fish, but also provides a means of
extending the flavor of the fish to a starchy food, for bread or cracker crumbs are used in the preparation of most stuffings. Three recipes for fish stuffing are here given, the first being made of bread crumbs and having hot water for the liquid, the second of cracker crumbs and having milk for the liquid, and the third of bread crumbs and having stewed tomato for the liquid.
1/4 c. butter
1/2 c. hot water
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. onion juice
1 Tb. chopped parsley
2 c. fine bread crumbs
Melt the butter in the hot water, add the salt, pepper, onion juice, and parsley, and pour over the crumbs. Mix thoroughly and use to stuff the fish.
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