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Food & Recipes
Fish
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Pan-Fried Fish
1 pound fish fillets or steaks or small dressed fish Salt and pepper 1 tablespoon water 1 egg, beaten Fine crumbs or com meal Fat Cut fillets or steaks in serving pieces; leave small fish whole. Season on both sides with salt and pepper. Add water to beaten egg. Dip fish in egg mixture, then in crumbs or corn meal. (The egg helps make a crisp crust, but may be omitted.) Heat fat - about 3/4-inch deep in a heavy pan. Fry the fish slowly until brown on one side; turn and fry on the other side. Cooking time will be 10 minutes or more, depending on the thickness of the fish. 4 servings. French-fried fish. Prepare fish fillets or steaks as for pan frying. Half fill a deep kettle with melted fat or oil. Heat to 375oF. (hot enough to brown a 1-inch cube of bread in 40 seconds). Place fish in a wire frying basket and cook in the hot fat until browned - 3 to 5 minutes. Menu suggestion: Serve with creamed potatoes, snap beans, and cucumber slices with sour cream dressing. Have gingerbread for dessert. Oven-Fried Fish
Place fish in a greased baking pan and pour the fat over it. Bake at 500oF. (extremely hot oven) until fish is tender and brown - about 10 minutes. 4 servings. Menu suggestion: Serve with stuffed baked potatoes, baked tomatoes, apple salad, and peach cobbler. Poached Fish
Tie the fish in a piece of cheese-cloth and lower it into boiling salted water (3 tablespoons salt to 2 quarts water). Reduce heat and cook slowly about 10 minutes. 4 servings. Menu suggestion: Serve with tomato sauce, hash-browned potatoes, creamed celery, snap bean salad, and cookies. Poached fish may also be used in salad or in creamed or baked dishes. |
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