How to Cook Fish

by Myrtle Reed

FRIED SMELTS—V

Clean small smelts, season with salt and pepper, dip in egg and crumbs, and string on skewers, piercing the head with a skewer. Fry in deep fat and serve with Mayonnaise or Tartar Sauce.

FRIED SMELTS—VI

Clean the smelts, trim off the tails, and remove the back-bone. Sprinkle with salt and pepper inside and out and skewer into circles with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve with Tartar Sauce.

FRIED SMELTS À L'ANGLAISE

Dip the cleaned fish into cracker crumbs, then in beaten eggs, then in cracker crumbs, and fry brown in deep fat. Serve with Tartar Sauce.

FRIED SMELTS AU BEURRE NOIR

Clean the smelts, season with salt and pepper, dip in corn-meal, then in beaten egg and crumbs, and fry in deep fat. Drain and serve with Brown Butter Sauce. If desired, the fish may be skewered in circles before frying.

FRIED SMELTS À LA PARISIENNE

Wash the smelts, remove the bone, wipe dry, dredge with flour, put their tails in their mouths, fasten with a tooth-pick, and fry in very hot fat. Garnish with hard-boiled eggs and serve with Tartar Sauce.