Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

SAUTÉD FISH

Sautéd Trout

• 6 medium-sized trout
  olive oil or melted butter
  cornmeal, salt and pepper
  2 tablespoons lard or butter

Wash and wipe fish. Sprinkle with salt and pepper, dip in olive oil, roll in cornmeal, and sauté until brown, and crisp in butter or lard. Drain on brown paper. Serve on hot platter, and garnish with lemon and cress. All kinds of small fish may be cooked in the same manner.

Deviled Fillets of Fish

• 6 fish fillets
  1 teaspoon mustard
  2 tablespoons lemon juice
  1 tablespoon hot water
  1 teaspoon Worcestershire sauce
  ½ teaspoon salt
  ½ teaspoon paprika
  ½ cup cracker crumbs seasoned

Mix mustard, lemon juice, Worcestershire sauce, salt and paprika. Wipe and broil the fish, spread with mustard mixture, roll in crumbs, and broil until crumbs are brown. Serve hot, with [Sauce Tartare] or Tomato Tartare.

Fried Fillet of Sole

• 6 fillets of sole
  4 anchovies boned and skinned
  2 teaspoons lemon juice
  2 teaspoons butter
  ¼ teaspoon mustard
  salt, cayenne pepper

Prepare the fillets, sprinkle with salt and pepper; spread with remaining ingredients blended. Roll fillets, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. Serve on a napkin and garnish with lemon and water cress.

Fillets prepared in this way may also be baked in the oven with white wine, and served garnished with French fried potatoes and parsley.

Finnan Haddie Croquettes

Prepare fish as for [Baked Finnan Haddie]. Flake the fish, moisten with thick [White Sauce], season with Worcestershire Sauce. Shape in croquettes, dip in crumbs, egg and crumbs, and fry in deep fat.

Planked Shad

• 1 shad with backbone removed
  4 tablespoons butter
  few drops onion juice
  1 tablespoon salt
  2 tablespoons finely chopped parsley
  2 tablespoons Tomato Catsup or
  2 tablespoons white wine
  few grains cayenne

Wipe shad; place skin side down on oak plank. Sprinkle with salt and pepper; spread with butter. Cook in hot oven twenty to thirty minutes. Brown with a salamander. Spread with parsley and catsup or white wine. Garnish with highly seasoned hot mashed potato pressed through a pastry bag and tube. Also radishes cut in shape of roses, lemons cut in shape of crescents and dipped in chopped parsley, and sprigs of parsley.

Fried Whitebait

• 2 pounds whitebait
  salt, pepper
  flour
  lemon slices

Dry whitebait in towel; sprinkle with salt and pepper; dredge napkin with flour. Shake whitebait in napkin until each little fish is covered with flour. Dip frying basket in hot fat; cover bottom of frying basket with floured whitebait; plunge into hot fat; fry until a golden brown; drain on brown paper. Serve on napkin. Garnish with lemon and parsley. Brown bread is served with these fish.