TO BAKE FISH

Have the fish well washed, and if it is haddock, small cod or any small whole fish, the black skin on the inside can be removed by rubbing briskly with a cloth or small brush dipped in salt. Dry the fish and, if to be stuffed, place it in the fish and sew up the opening with white thread. Lay the fish — either flat or fastened with thread or skewers in the form of the letter S — in a well-greased baking-pan, preferably one kept for this purpose, dredge with flour and put in a little dripping or bacon fat over the top.

If the oven is very hot cover the fish with a greased paper during the first part of the baking to prevent it becoming too brown. Baste frequently with the fat that is in the pan, adding more if needed. Unless the fish is well basted it is likely to be dry. Serve with a sauce or gravy.

TO BOIL FISH

Choose a small, compact fish or a firm slice of a large one. Wash thoroughly and wrap in cheese cloth, tying the ends of the cloth loosely. If a regulation fish kettle with drainer is used, it will be easier to remove the fish from the pan after cooking; or a plate may be placed in the pan and the fish laid on it. This prevents any possibility of the cloth sticking to the bottom of the pan and also makes it easier to remove the fish when cooked. A tablespoon of vinegar in the water will keep the fish a good color and make the flesh firmer.

The water should be quite hot, but not boiling, when the fish is put in. If plunged into actively boiling water the skin is likely to crack. To prevent this still further the water should only simmer during the time of cooking. The average time allowed for the cooking of boiled fish is about six minutes to the pound, unless very thick, when ten minutes should be given. When small fish are boiled whole the heads are always left on, but the eyes removed.

The fish usually boiled are cod, haddock, halibut, mackerel and salmon.

TO SAUTÉ FISH

Clean the fish thoroughly, wipe dry and dip in either flour, egg and bread crumbs, or egg and corn meal, and sauté in a shallow frying-pan, having only a little fat in the pan. Cook till one side of the fish is brown, then turn with a fish turner, or a thin, flexible knife, and brown the other side. The fish may be seasoned either before or after cooking. The fat used may be either lard, butter, drippings, oil, or bacon fat. Small fish, such as pan-fish, porgies, flounders, butterfish, or slices of larger fish — halibut or cod — are suitable for this method of cooking.

TO FRY FISH

Clean the fish and wipe perfectly dry; then dip in beaten egg and afterwards in bread crumbs or corn meal, but preferably in the crumbs, patting these on well that no loose ones may fall off and burn in the fat; then plunge the fish, a few pieces at a time, in the fat which must be smoking hot and of which there must be sufficient in the pan to completely cover the fish. Cook golden brown, and drain well before serving.

TO BROIL FISH

Wipe well, season with salt and pepper, and place between the wires of a well-greased broiler. Broil the flesh side first, then the skin side, turning often during the cooking process.

The more oily fish, such as bluefish, salmon, herring and mackerel, are best for broiling, though other kinds are often cooked this way. When the drier varieties are broiled they must be well seasoned after cooking, and butter spread and lemon juice sprinkled over them just before serving.

-- L.W.

Updated on 2001-08-13 0:06:42