Place fish in a single layer in a fry basket. Fry 3 to 5 minutes, or until fish are brown and flake easily when tested with a fork. Drain on absorbent paper.

Menu suggestion

Serve with tartar sauce, baked potatoes, snap beans, tossed green salad, and upside-down cake.

TIMETABLE FOR COOKING FISH

Cooking method and market formApproximate ready-to-cook weight or thicknessCooking temperatureApproximate cooking time in minutes
BAKING

Dressed		3 pounds350° F.45 to 60
Pan-dressed3 pounds350° F.25 to 30
Fillets or steaks2 pounds350° F.20 to 25
Portions2 pounds400° F.15 to 20
Sticks2¼ pounds400° F.15 to 20

BROILING

Pan-dressed		3 pounds10 to 16[12]
Fillets or steaks½ to 1 inch10 to 15
Portions⅜ to ½ inch10 to 15
Sticks⅜ to ½ inch10 to 15

CHARCOAL BROILING

Pan-dressed		3 poundsModerate10 to 16[12]
Fillets or steaks½ to 1 inchModerate10 to 16[12]
Portions⅜ to ½ inchModerate8 to 10[12]
Sticks⅜ to ½ inchModerate8 to 10[12]

DEEP-FAT FRYING

Pan-dressed		3 pounds350° F.3 to 5
Fillets or steaks½ to 1 inch350° F.3 to 5
Portions⅜ to ½ inch350° F.3 to 5
Sticks⅜ to ½ inch350° F.3 to 5

OVEN-FRYING

Pan-dressed		3 pounds500° F.15 to 20
Fillets or steaks½ to 1 inch500° F.10 to 15

PAN-FRYING

Pan-dressed		3 poundsModerate8 to 10[12]
Fillets or steaks½ to 1 inchModerate8 to 10[12]
Portions⅜ to ½ inchModerate8 to 10[12]
Sticks⅜ to ½ inchModerate8 to 10[12]

POACHING

Fillets or steaks		2 poundsSimmer5 to 10

STEAMING

Fillets or steaks		2 poundsBoil5 to 10

FOOTNOTES:

[12] Turn once.

Salmon loaf

6 servings

1 can (1 pound) salmon
½ cup milk
3 cups soft breadcrumbs
¼ cup butter or margarine, melted
⅓ cup salmon liquid
3 egg yolks, beaten
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
1 tablespoon lemon juice
⅛ teaspoon pepper
3 egg whites, stiffly beaten