TO BROIL FISH
Fish to be broiled are split down the back. After being washed and well dried, they should be rubbed with oil or butter, or the skin floured, to keep from sticking. The broiler should be made hot and greased with a piece of salt pork before the fish is laid on. The hot wires will sear the lines which should always show on broiled dishes. The fire must be clear and hot for small fish, more moderate for large ones, so the outside may not be burned before the inside is cooked. When there is danger of this, the broiler may be laid on a pan in the oven to complete the cooking. The broiler should be turned as often as the cook counts ten, and as the skin burns easily, it must be carefully watched. When done, the wires should be carefully raised from both sides so as not to break the meat, and the fish turned on to a hot dish and spread with butter, salt, and pepper, or better, a maître d’hôtel sauce. This sauce makes a more evenly distributed mixture. A wreath of water-cresses laid around the fish makes a good garnish, and is an acceptable accompaniment to any broiled dish. Lemon is also used for garnish and flavor.
Shad, bluefish, and mackerel are most frequently cooked in this way.
TO SAUTÉ FISH
Small or pan fish, and fish cut into slices, are often sautéd. After the fish is washed and dried, dredge it with salt and pepper, and roll in flour, then dip in egg and roll in bread crumbs, cracker dust, or in corn-meal. Put into a frying-pan a few pieces of salt pork, and after sufficient grease has tried out, lay in the fish; or one tablespoonful of lard and one tablespoonful of butter may be used instead of the fat pork. Butter burns, and should not be used alone. The grease must be very hot, and only enough of it to cover the bottom of the pan one eighth of an inch deep. Turn the fish with a broad knife or pancake turner, and with care to not break the meat. When cooked an amber color it is ready to turn.
Slices of halibut should be marinated (see page [79]) before being coated with flour. Lay the fish or slices overlapping each other on a hot dish. Serve with quarters of lemon, and garnish with parsley. (See illustrations facing pages [114] and [124].)
TO FRY FISH
Fish to be fried are first well washed and dried, then dredged with salt, pepper, and flour, then dipped in egg, and rolled in bread or cracker crumbs. The fish should be completely incased in the egg and crumbs, leaving no opening for the grease to enter. The same rule applies to frying fish as to other articles (see page [72]). They must have entire immersion, and the fat smoking hot.
TO FRY SMELTS
Smelts, after being washed, dried, and sprinkled with salt and pepper, are dipped in egg, then rolled in bread or cracker crumbs. The head and tail pinned together with a small skewer, or wooden tooth-pick (to be removed after they are fried), makes them into rings, and is a pretty way of serving them either by themselves or for garnishing other fish dishes. Cook only as many as will cover the bottom of the frying-basket at one time (see rules for frying, page [72]). Dress the smelts on a folded napkin, and serve with Mayonnaise or with Tartare sauce.