Cut, trim and marinade as for baking. When you take them from the ice, roll as for baking, salt and pepper, roll in crumbs, then in egg, and again in crumbs. Leave on ice for half an hour longer, and fry in deep hot cottolene, salad oil, or other fat. Drain, withdraw the skewers and serve with sauce tartare.
Baked fresh mackerel
Marinade for half an hour in olive oil and lemon juice. Lay thin slices of pork upon the grating of a baking-pan, lay the mackerel on the pork, skim down, sprinkle lightly with salt and pepper, and bake in a hot oven for twenty-five minutes.
Serve with tomato sauce.
Boiled salmon-trout
Select a small fish for this purpose, as a large one will not fit into the ordinary-sized fish-kettle. Have in your kettle enough salted boiling water to cover the fish, and add two tablespoonfuls of vinegar to the water. Sew the fish up in a piece of firm cheese-cloth, and lay it carefully in the kettle. After it begins to boil, allow twelve minutes to the pound. When done take out of the water carefully, remove the cloth and transfer the fish to a hot platter. Sprinkle with pepper and salt, and pour over it a well-seasoned white sauce. Garnish the dish with slices of lemon and sprigs of parsley.
Baked salmon
Wipe your fish with a damp cloth, but do not lay it in water. Rub with a little salad oil and sprinkle with salt and pepper. Lay in a baking-pan and dash over it a cupful of boiling water in which two tablespoonfuls of butter have been melted. Bake, covered, basting every fifteen minutes. When done transfer to a hot platter and set in the open oven while you thicken the gravy left in the pan with corn-starch wet with cold water, and season it with lemon juice and a dash of onion juice. A little tomato catsup is an improvement. Boil up once and pour into a gravy-boat. Send to the table with the salmon, which may be garnished with sprigs of parsley.
Baked pickerel
Clean and wash the fish. Choose a large fine one for this purpose. Lay it on the grating of your bakepan, dredge with salt and pepper, butter well and dredge with flour. Put into a hot oven, and when the flour begins to brown, baste with butter, water and lemon juice. Cook twelve minutes to the pound, remove, and serve with oyster sauce.