Baked Fish.
The oven should be kept at a moderate heat, that the fish may not be dried up. Small fish may be cooked with great advantage in the oven, if carefully covered with buttered paper, which will keep them moist, and prevent any baked flavour.
Fried Fish.
Small fish, such as whiting, smelts, &c., are generally fried whole. Larger fish, such as cod and salmon, are fried in the shape of cutlets. Fish to be fried, must be covered with egg and crumbs, or batter. A stewpan, half full of fat, and not a frying-pan, should be used for the purpose (see [French Frying]), except in the case of the sole; and for that, the new fish-fryer, with a wire strainer, is far better than the old-fashioned pan. The bread-crumbs, for fish, should be prepared by rubbing stale bread through a wire sieve.
Boiled Turbot.
Boil it according to the directions for boiling fish. It usually takes from half an hour to an hour, according to its size. It should be dished on a folded napkin, with the white side uppermost; and garnished with cut lemon, parsley, and coral. Serve with it lobster, shrimp, or anchovy sauce.
Boiled Brill.
This fish is cooked like turbot; garnished in the same way, and served with the same sauces.