How to Cook Fish

by Myrtle Reed

BROILED POMPANO À LA MAÎTRE D'HÔTEL

Clean and split the fish, rub with salt, pepper, and olive-oil, and broil. Serve with Maître d'Hôtel Sauce.

FRIED POMPANO—I

Cut the cleaned fish into slices, dredge with flour, and fry brown in butter. Serve with any preferred sauce.

FRIED POMPANO—II

Cut the cleaned fish into strips, season with salt, pepper, and nutmeg, dip in egg and crumbs and fry in fat to cover.

FILLETS OF POMPANO

Cut a prepared and cleaned pompano into strips. Marinate for an hour in oil and vinegar, seasoned with salt and pepper. Drain, dip in crumbs, then in egg, then in crumbs, and put in a buttered paper and bake until done. Serve with Tomato Sauce.

FILLETS OF POMPANO À LA DUCHESSE

Cut a cleaned pompano into strips, sprinkle with salt, pepper, and onion-juice, and put into a small baking-pan. Steam until done, take up carefully and spread each one with seasoned mashed potato mixed with well-beaten egg. Bake in the oven until puffed and brown and serve immediately.