Clean the fish, then cut it as required, and dry it very thoroughly. Beat up an egg, mix some flour, pepper and salt on a plate, dip the fish first into this seasoning, then into the egg, and when the oil has reached the right temperature, fry the fish a golden brown. Place it on soft paper on a basket lid to drain. When the oil has cooled, strain it, pour it into a jar, cover it and it will be ready for use another time. It can be used again for fish only.
To economise the eggs mix a little water with them.
To utilise any scraps of fried fish, heat them in melted butter ([page 40]), flavoured to taste.
To Steam Fish.
Fish should rather be steamed than boiled, for though more time is required the result is more satisfactory. If a fish-kettle is not to hand, place a pie-dish upside down in a large saucepan, and put the fish on it. Let boiling water always reach half way up the dish, so that the fish cooks in the steam. Add more boiling water when required.
Anchovy Butter. Time—½ hour.
6 large anchovies, 1 hard boiled egg, 2 oz. butter, a little pepper.
Pound all together and pass through a sieve.
Savoury Cod. Time—½ hour.
1 or more lbs. of fresh cod, 1 tablespoonful vinegar, 1 dessertspoonful flour, 1 teaspoonful chopped parsley, ½ teaspoonful salt, ¼ teaspoonful pepper, 1 oz. butter, 1 egg.