Fried in Deep Fat

Cut fish into slices or steaks. Dry, season with salt, pepper,
dip in fine dry bread crumbs, then in egg beaten with 2 tablespoons
water, then again in crumbs. Lower carefully into fat hot enough to
brown a cube of bread in 60 seconds. Cook from 5 to 7 minutes,
lift out, drain on absorbent paper.

Panned or Sauted Fish

@ Cut large fish into steaks, leave small fish whole. Roll in
flour or cornmeal. Heat 2 or 3 tablespoons cooking oil or bacon
fat in heavy frying pan. Brown on one side before turning.

SAUTED SASKATCHEWAN FISH FILLETS

Let stand at room temperature one hour, cut in serving pieces.
Dip in fine soda biscuit crumbs, then in egg beaten with 2 tablespoons
water, then again in crumbs. Heat 3 tablespoons of bacon fat in
heavy frying pan. Place fish in pan, brown on one side before turn-

ing. Serve immediately. Garnish with lemon slices.

FISH. CROQUETTES

2 cups flaked fish, og cup white sauce,
1 teaspoon onion juice, Cracker crumbs,
Salt and pepper, 1 beaten egg.

Chopped parsley if desired,

Mix fish with seasonings, add to white sauce and chill. Mold
into croquettes. Roll in cracker crumbs, dip in egg and roll in crumbs
again. Fry in hot deep fat, 3 minutes or until brown. Makes six
croquettes.

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