Brush pan or paper very liberally with soft fat. Since salt pork or bacon is so
‘fine.an aid in cooking fish whenever it can be used, you may to advantage place the
fish on slices of fat salt pork or bacon, and arrange 2 or 3 more slices over the fish—
they’ll do most of the basting required. (The more lean the kind of fish you are
cooking, the greater the benefit of using salt pork or bacorf in the process!) Sprinkle
fish with salt, if fat salt pork or bacon not being used, then with pepper.

Bake fish in one of three ways:

(a) Give it continuous baking, in an uncovered shallow pan, at 375° to 400°,
allowing 10 minutes per pound up to 4 pounds, and 5 minutes for each additional
pound, basting every 10 minutes, if salt pork or bacon is not used. (For example, a
6-pound fish would require a total of 50 minutes.)

(b) Brush fish with soft fat and omit the use of fat salt pork or bacon; bake fish
in a covered pan, at 375° to 400°, and allow 10 minutes per pound up to 4 pounds,
and 5 minutes for each additional pound. Baste frequently. Remove cover for
last 15 minutes of baking.

(c) Have oven very hot at first—500° to 550°, for the first ten minutes, then
reduce heat (open oven door briefly) to 400°, for about 25 to 35 minutes longer,
depending on the thickness of your fish. Fish should be uncovered during baking.

BAKED SPLIT FISH, FILLETS OR STEAKS

These easily-handled pieces of your favorite kinds of fish, may be baked singly,
or in pairs with stuffing between.

Brush liberally with soft fat, drizzle with cooking oil or lay a couple of short
strips of salt pork or bacon over top. Season.

Arrange in greased shallow open pan, skin side down, in the case of a split fish;
bake at a little lower temperature than whole stuffed fish—about 350°—until fish
will flake easily with a fork.

Milk is poured around fish for baking, at times—be liberal with the seasonings,
and add a little butter or bacon dripping.

FISH FILLETS BAKED IN SAUCE

Sprinkle fillets with salt and pepper, arrange in shallow baking dish, and cover
with choice of (a) white or cream sauce (b) cheese sauce with added pinch of nutmeg
or mace (c) tomato or Creole sauce (d) wine sauce. Bake, uncovered, ina ine
oven, 350°, until the fish will flake easily with a fork.

QUICK-BAKED OR OVEN-FRIED FILLETS

This is a greatly liked method for cooking serving-sized pieces of fish. Brush
liberally with fat, then season—or give fish a delicious brown crusty surface, this way:

Prepare a highly-seasoned mixture of 1 part Monarch Pastry Flour and 3 parts
Bob-o-link*Cornmeal. Dilute 1 slightly-beaten egg with 3 tablespoons milk and
season mixture—or use evaporated milk or fresh milk, with seasoning only. Dip
each piece of fish first, in the flour mixture to give a dry coating—then in the milk
mixture of your choice and finally, coat well with the dry mixture.

Arrange in well-greased shallow pan, dot with fat, or gently drizzle melted fat
or cooking oil over the fish. Bake in very-hot oven, 500°, for 15 to 20 minutes—

until fish will flake easily with a fork, and surface is rich golden brown. Do not
turn fish.

115 LESSON 15

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