Most fish are very delicate in savor, and this is conserved by cooking in no way as in frying; that is, if the frying be properly done. Small fish and fillets are most suitable for frying. After the fish are properly cleaned, washed, and dried, season with salt and pepper, roll in flour, then egg-and-bread crumb. However, if one has not mastered the art of frying, and fear lest she send fat-soaked fish to the table, do not, on any account, attempt to cook fish in this way; for the disorganized products evolved from fat raised to a high temperature are neither appetizing nor wholesome.

In frying fish, attention must be given to three points: every part should be covered with the egg and crumbs, that a fat-proof covering be formed; at the moment of immersion, the fat should form a crust, and this heat should be well maintained until the fish is cooked; and, lastly, the fish should be thoroughly drained after the frying has been completed. Serve on a folded napkin, or dish-paper.

Sauted Fish

Small fish, as brook trout, or fish cut in pieces, as halibut, are sautéd. Dry fish, like halibut, needs stand in a marinade some time before cooking; wipe the fish dry, season with salt and pepper, then roll in flour, or in sifted bread crumbs; cook in hot fat, tried out of salt pork, until of a golden brown, then turn with a broad-bladed knife and cook on the other side. There should be little fat in the pan, just enough to cover well the pan and keep the fish from clinging. Garnish with parsley and slices of lemon.