Peoples Fish Market
F. G. LISTON
The Fish King
FRESH Fish, Oysters, Crabs, Shrimps, Mussells and Clams
PHONE 725
28 W. Second Street Reno, Nevada
FISH
TO FRY FISH
After the fish is well cleansed, lay it on a folded towel and dry out all the water; when well wiped and dry, roll it in wheat flour, rolled crackers, grated stale bread or Indian meal, whichever may be preferred; Gold Medal Flour will generally be liked. Have a thick-bottomed frying-pan with plenty of sweet lard salted (a tablespoonful of salt to each pound of lard) for fresh fish which have not been previously salted; let it become boiling hot, then lay the fish in and let it fry gently until one side is a fine, delicate brown, then turn the other; when both are done take it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot.
TO BROIL FISH
Rub the bars of your gridiron with dripping or a piece of beef suet, to prevent the fish from sticking. Put a good piece of butter into a dish, enough salt and pepper to season the fish. Lay the fish on it when it is broiled, and with a knife put the butter over every part. Serve very hot.