How to Cook Fish

by Myrtle Reed

BAKED SMELTS À LA MANTON

Prepare according to directions given for Baked Smelts a la Duxelles, omitting the chopped onion and the wine from the sauce. Sprinkle with crumbs and grated Parmesan cheese, dot with butter, and brown in the oven. Squeeze the juice of a lemon over and serve.

FRIED SMELTS—I

Dip the prepared fish into seasoned, melted butter, then into corn-meal, and fry in deep fat. Or, dip in beaten egg and corn-meal.

FRIED SMELTS—II

Clean the fish, season with salt and pepper, and sauté in hot fat. Or, dip in egg and crumbs and fry in deep fat.

FRIED SMELTS—III

Dredge the cleaned fish with flour, dip in egg and crumbs, and sauté in a frying-pan with butter, or fry in deep fat.

FRIED SMELTS—IV

Dip the cleaned smelts in cream, then in seasoned flour, and fry in fat to cover. Serve with Tartar Sauce.