How to Cook Fish

by Myrtle Reed

FRIED WHITEFISH—II

Cut the fish in slices, dip in beaten egg, then in seasoned crumbs, and fry in fat to cover. Serve with any preferred sauce.

FRIED WHITEFISH—III

Clean and dry the fish, cut into fillets, dip in seasoned crumbs, then in egg, then in crumbs, and fry quickly in fat to cover. Serve with Tartar Sauce.

BROILED WHITEFISH—I

Clean, trim, and split a large whitefish, season with salt, pepper, and oil, and broil. Garnish with lemon and parsley and serve with Tartar Sauce.

BROILED WHITEFISH—II

Put a cleaned and split whitefish on a wire broiler, season with salt and cayenne, lay a few thin slices of bacon on top, put the broiler on a baking-pan, and cook in the oven without turning. Put on a platter, add a little butter, and rub hard-boiled eggs through a sieve over the fish. Garnish with parsley and lemon.

BROILED WHITEFISH—III

Clean and split the fish, season with salt and pepper, sprinkle with lemon-juice, and broil. Pour over melted butter and serve.