How to Cook Fish

by Myrtle Reed

FRIED CATFISH—III

Skin and clean the fish, cut into pieces. Soak for an hour in olive-oil and vinegar, dip in egg and crumbs, and fry in deep fat.

STEWED CATFISH

Soak the skinned fish in brine for an hour. Put into a saucepan with a chopped onion, cover with cold water, and simmer until they are tender. Take out the fish, season with salt, pepper, and butter, and thicken the liquid in which they were cooked with a tablespoonful each of butter and flour cooked together and mixed with half a cupful of boiling cream. Bring to the boil, add a teaspoonful of minced parsley and one egg well beaten. Pour the sauce over the fish and serve.