Soak the fish for an hour in a marinade of oil and vinegar. Drain, wipe dry, broil, and serve with melted butter.
BROILED HADDOCK À LA MAÎTRE D'HÔTEL
Clean and split a haddock, season with salt and pepper, dredge with flour, and broil. Serve with Maître d'Hôtel Sauce.
BROILED SMOKED HADDOCK
Rub the fish with melted butter, season with pepper, and broil. Serve very hot.
FRIED FILLETS OF HADDOCK—I
Skin, clean and fillet a haddock. Season with pepper and salt, dip into egg and crumbs and fry brown in deep fat.
FRIED FILLETS OF HADDOCK—II
Cut the fish into fillets and marinate in oil and vinegar with a little onion. Drain, dip in batter, then in crumbs, and fry in deep fat. Serve with Tomato Sauce.