Cook always
with the _skin-side_ down at first, and broil to a golden brown,--this
requiring, for small fish, ten minutes; for large ones, from ten to
twenty, according to size. When done, pepper and salt lightly; and to a
two-pound fish allow a tablespoonful of butter spread over it. Set the
fish in the oven a moment, that the butter may soak in, and then serve. A
teaspoonful of chopped parsley, and half a lemon squeezed over shad or any
fresh fish, is a very nice addition. Where butter, lemon, and parsley are
blended beforehand, it makes the sauce known as _maitre d'hotel_ sauce,
which is especially good for broiled shad.
In broiling steaks or cutlets of large fish,--say, salmon, halibut, fresh
cod, &c.,--the same general directions apply. Where very delicate broiling
is desired, the pieces of fish can be wrapped in buttered paper before
laying on the gridiron; this applying particularly to salmon.
TO FRY FISH.
Small fish--such as trout, perch, smelts, &c.--may simply be rolled in
Indian meal or flour, and fried either in the fat of salt pork, or in
boiling lard or drippings. A nicer method, however, with fish, whether
small or in slices, is to dip them first in flour or fine crumbs, then in
beaten egg,--one egg, with two tablespoonfuls of cold water and half a
teaspoonful of salt, being enough for two dozen smelts; then rolling again
in crumbs or meal, and dropping into hot lard.
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