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PAN-FRIED FISH

This method is suitable for small whole fish, steaks and fillets.

Prepare fish, plain or coated, as just described for Quick-Baked or Oven-Fried
Fillets.

Make fat hot in frying pan, arrange fish in it, and brown nicely, first on one
side, then on the other; cook carefully until fish will flake easily with a fork.

Fish-and-potato cakes may be coated and pan-fried—or any croquette mixture
that is sturdy enough to stand turning.

DEEP-FRIED FISH

A delightful crusty brown surface all over, results from this method—an easy
one if you have a suitable, safe frying kit (a deep pot with wire basket to fit).

Coat serving-size pieces of fish with egg and a mixture of Monarch Pastry Flour
and Bob-o-link Cornmeal—as directed for Quick-Baked or Oven-Fried Fillets.

Bring fat, deep enough to cover the fish, to a temperature of about 375° (hot
enough to brown a cube of bread in 40 seconds).

Arrange fish—not too much at a time—in frying basket and lower into the hot
fat; cook about 5 minutes—or until fish will flake easily with a fork.

Lift richly-browned pieces of fish carefully from fat and drain them on crumpled
absorbent paper.

Fish croquettes or fish-and-potato cakes, are coated and deep-fried the same way.

FRIED FISH CAKES

This is a most popular treatment for leftover home-cooked fish, canned fish,
flaked salt codfish (freshened according to package directions), etc.

Combine 1 part flaked cooked fish with 2 parts mashed potato; (flaked salt fish
may be cooked along with diced raw potato—mash the mixture when tender, and
beat until light and fluffy); season to taste with celery salt, salt and pepper; bind
with slightly-beaten egg—1 egg for each 3 cups of mixture. Shape as patties—or
drop mixture from a spoon into deep fat, heated to 390° or hot enough to brown
a cube of bread in 20 seconds; or pan-fry the cakes, turning to brown richly on
both sides.

- When fish cakes are perfectly fried, drain them on crumpled absorbent paper.

BROILED FISH

A very simple method that is definitely one of the best, for small whole or
split. fish, fillets or steaks.

Heat the broiler.

Arrange fish on a hot, greased rack in broiling pan—or ‘in a well-greased shallow
pan—skin side down, if not skinned. (If you are broiling above your source of heat—
as you do with coals, etc.—you will use an open wire grid or the convenient hinged
wire broiler.) Brush fish with soft fat and sprinkle with pepper and salt.

Slip broiler into. place, keeping fish about 2 inches from source of heat. Brush
fish with melted fat while broiling, to keep it from drying out.

Broil thin fillets—which need not be turned—10 to 12 minutes or until fish is
LESSON 15 116