How to Cook Fish

by Myrtle Reed

FILLETS OF CODFISH

Clean and bone the fish and cut into thick strips. Put into a buttered saucepan with a little stock, season, sprinkle with minced parsley, and set into the oven, covered with a buttered paper. Serve in a deep platter with a border of mashed potatoes.

FRIED COD

Prepare the fish according to directions given for Fillet of Codfish. Season, dredge with flour, dip in egg and bread-crumbs, and fry in deep fat.

FRIED CODFISH À LA MAÎTRE D'HÔTEL

Prepare according to directions given for Fried Codfish. Serve with a sauce of melted butter, lemon-juice, and minced parsley.

FRIED FILLETS OF CODFISH

Mix together one tablespoonful of olive-oil, two tablespoonfuls of lemon-juice, and salt, grated onion, and paprika to season. Soak fillets of codfish in this for an hour, then drain, dip into beaten egg, then into crumbs, and fry in deep fat. Drain on brown paper and serve with Tartar Sauce.

BROILED CODFISH

Split the tail end of the fish and broil. Serve with melted butter, lemon-juice, and minced parsley.