Clean fish and season with salt and pepper. Mix equal parts of corn-meal and flour. Dip the fish in this mixture. Fry in deep fat or saute. Drain and serve with a sauce. Dried bread or cracker crumbs, and egg may be used for dipping instead of the corn-meal and flour mixture (see Fried Oysters).
FISH CHOWDER
1/2 pound salt fish or 2 pounds fresh fish 1 quart potatoes cut in pieces 2 tablespoonfuls bacon drippings or other fat 1 onion, chopped 2 tablespoonfuls corn-meal 1 pint milk Crackers
If salt fish is used, hold it under running water for a few minutes (why?), then shred it.
If fresh fish is used, Wash it, remove bones if possible, and cut it into six or eight pieces.
Brown the onion in the fat. Into a kettle put layers of fish and potatoes and add a little browned onion and corn-meal to each layer. Cover with hot water and boil gently until the potatoes are tender. Add the milk and continue heating until the mixture is hot. Just before serving, add a few crackers broken into pieces.
QUESTIONS
State the advantages of using a plank for broiling fish.
Why select fish steaks or thin, flat fish for broiling?
What is the purpose of brushing the potato mixture with egg?