Fried Fish
Clean, removing head and tail, unless fish are small; wash with cold water and dry with cheesecloth; dust with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; brown quickly on both sides; reduce heat and fry 5 to 10 minutes longer. Serve with chopped parsley and lemon or sauce tartare.
Planked Fish
Prepare as for "Broiled fish." Heat plank, brush with drippings and dust with salt and pepper. Place fish, skin side down, doubling thin part so that it will not burn. The oven must be hot before putting in plank; cook 20 minutes; reduce to moderate heat and leave in oven 10 to 20 minutes longer. Melt 1 tablespoon butter, add 1 teaspoon salt, 1/8 teaspoon pepper, and pour over fish. Garnish with potato roses, lemon and parsley and serve on the plank.
Codfish Balls
1 cup salt codfish
2 cups potatoes, cut into cubes or small pieces
1/8 teaspoon pepper
1/2 tablespoon butter
1 egg
Pick over, wash and shred fish into small pieces. Put potatoes into deep saucepan; cover with cold water; add fish and boil until potatoes are soft. Take off fire; drain well; beat up with wire whip or fork until light and all lumps are out of potatoes; add seasoning, butter and slightly beaten egg. Drop by spoonfuls into deep fat, hot enough to brown a piece of bread in 40 seconds and fry until golden brown. Drain on brown paper and serve immediately.