FRIED FISH

Clean, removing head and tail (unless the fish are small); wash with cold water and dry on piece of cheesecloth; sprinkle with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; brown quickly on both sides; reduce heat and fry 5 to 10 minutes longer, or fry in deep fat. Serve with chopped parsley and lemon or sauce tartare [page 36].

PLANKED FISH

Prepare as for "Broiled Fish." Heat plank, brush with drippings and sprinkle with salt and pepper. Arrange fish on plank skin side down, doubling thin part so that it will not burn. Cook in hot oven 20 minutes. Remove from oven; surround fish with mashed potato roses and return to oven baking until potatoes and fish are brown. Melt 1 tablespoon butter, add 1 teaspoon salt, ⅛ teaspoon pepper, and pour over fish. Garnish with lemon and parsley and serve on the plank.

CODFISH BALLS