53. SAUTÉD FISH.--Without doubt, the most popular way to prepare fish is to sauté them. This method may be applied to practically the same kinds of fish that are fried or broiled, and it is especially desirable for the more tasteless varieties. It consists in browning the fish well in a small quantity of fat, first on one side and then on the other. If fat of good flavor is used, such as bacon or ham fat, the flavor of the fish will be very much improved. Before sautéing, the fish or pieces of fish are often dipped into slightly beaten egg and then rolled in flour, very fine cracker crumbs, or corn meal, or the egg is omitted and they are merely covered with the dry, starchy material. The effect of this method of cooking is very similar to that of deep-fat frying, except that the outside tissues are apt to become, very hard from the application of the hot fat because of the coating that is generally used. Since most fish breaks very easily, it is necessary that it be handled carefully in this method in order that the pieces may be kept whole.
54. SAUTÉD SMELTS.--To be most satisfactory, smelts are generally sautéd, as shown in Fig. 23. Fish of this kind are prepared for cooking by cutting off the heads and removing the entrails through the opening thus made; or, if it is desired to leave the heads on, the entrails may be removed through the gill or a small slit cut below the mouth. At any rate, these fish are not cut open as are most other fish.
With the fish thus prepared, roll them in fine cracker crumbs and sauté them in melted butter until they are nicely browned. Serve with slices of lemon.
55. SAUTÉD HALIBUT STEAK.--Slices of halibut, when firm in texture and cut about 3/4 inch thick, lend themselves very well to sautéing. Secure the required number of such slices and sprinkle each with salt and pepper. Then spread melted butter over each steak, and roll it in fine crumbs. Place fat in a frying pan, allow it to become hot, and sauté the halibut in this until well browned.
56. SAUTÉD PICKEREL.--A variety of fresh-water fish that finds favor with most persons is pickerel. When this fish is to be sautéd, scale and clean it and cut it crosswise into 2-inch strips. Then roll each piece in flour, sprinkle it with salt and pepper, and sauté the slices in hot fat. When one side is sufficiently brown, turn and brown on the other side.
57. STEWED FISH.--Like boiling, stewing extracts flavor and nutriment from fish. The process differs, however, in that the fish is cooked gently by simmering. This cookery method is employed for fish that is inclined to be tough. Usually, vegetables, such as carrots and onions, are cooked with the fish in order to impart flavor. To prevent the fish from falling apart, it may be wrapped in cheesecloth or gauze.
58. STEWED FRESH HERRING.--When fresh herring can be obtained, it can be made into a delicious dish by stewing it with onions, parsley, and carrots. In this method of preparation, the herring should not be permitted to stew rapidly; it will become more tender if it simmers gently. As herring are rather small fish, weighing only about 1/2 pound, it will usually be necessary to obtain more than one for a meal.
Clean the required number of fresh herring, place them in a saucepan, and sprinkle them with salt and pepper. Brown some slices of onion in butter, and add the same number of slices of carrots and a generous quantity of parsley. Add enough boiling water to these vegetables to cover them and the fish, and pour both over the fish. Place all on the fire and simmer gently until the fish is tender. Remove the fish from the water and serve. The vegetables are used merely to add flavor, and they will have practically boiled away by the time the fish is cooked.
59. STEWED EEL.--Eel is delicious when stewed. When allowed to simmer slowly with several slices of onion and a little parsley, it becomes both tasty and tender.