FISH FRY -1
Most of the smaller fish (generally termed pan-fish) are usually fried. Clean well, cut off the head, and, if quite large, cut out the backbone, and slice the body crosswise into five or six pieces; season with salt and pepper. Dip in Indian meal or wheat flour, or in beaten egg, and roll in bread or fine cracker crumbs (trout and perch should not be dipped in meal); put into a thick bottomed frying pan, the flesh side down, with hot lard or drippings; fry slowly, turning when lightly browned. Serve with tomato sauce; garnish with slices of lemon.
FISH FRY -2
Very small fish or slices of larger fish are often fried in deep fat. When they are prepared in this way, they are first dipped into beaten egg and then into crumbs or corn meal to form a
coating that will cling to their surface. Coated with such a material, they are fried in deep fat until the surface is nicely browned. After being removed from the fat, they should be drained well before serving.
FRIED PERCH.
When fried in deep fat, perch is found to be very appetizing. To prepare it in this way, secure a perch and scale and clean it. Cut it crosswise into 2-inch strips, roll each piece in flour,
and fry in deep fat until nicely browned. Serve hot with lemon or with a sauce of some kind.
FRICASSEE SALMON.
This way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it. Cut one and one-half pounds of salmon into pieces one inch square; put the pieces in a stewpan with half a cupful of water, a little salt, a little white pepper, one clove, one blade of mace, three pieces of sugar, one shallot and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of vinegar. Let this boil up once and add six tomatoes peeled and cut
into tiny pieces, a few sprigs of parsley finely minced, and one wine-glassful of sherry. Let all simmer gently for three-quarters of an hour. Serve very hot, and garnish with dry toast cut in triangular pieces. This dish is good, very cold, for luncheon or breakfast.
HALIBUT CUTLETS.
Cut halibut into steaks or cutlets about an inch thick. Wipe them with a dry cloth, and season them with salt and cayenne pepper. Have ready a pan of yolk of egg well beaten, and a large flat dish of grated bread crumbs. Put some fresh lard or clarified beef dripping into a frying pan, and hold it over a clear fire till it boils. Dip your cutlets into the beaten egg, and then into the bread crumbs. Fry them of a light brown. Serve them up hot, with the gravy in the bottom of the dish. Halibut cutlets are very fine cut quite thin and fried in the best sweet oil, omitting the egg and bread crumbs.
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