HOME SCIENCE

Ashburton Guardian, Volume 57, Issue 254, 7 August 1937, Page 10

HOME SCIENCE

MODERN HOUSEKEEPING. WAYS OF COOKING FISH. (By an Otago University Graduate.) During the winter months, when it seems for most housewives a difficulty to think up new and interesting tea dishes, fish may offer a wholesome change in the menu, and from the point of view of health, it is perhaps more beneficial than the usual heavier and more heating foods taken during winter. Even the cheaper kinds of fish make savoury and nutritious dishes if carefully cooked. When purchasing fish there are certain points to bear in mind, e.g., perfectly fresh fish has no unpleasant odour, the eyes are bright and full and the gills are a clear red. The fish itself should feel stiff and firm; any flabbiness means it is not in the best of condition. Expensive fish or expensive cuts of fish are not necessary. Practically any cut can be used to make fish dishes, fish pies, scalloped fish and rissoles. Although we may know of many kinds of tempting fish, dishes, the real success of cooking fish depends on the use of the correct utensils. For boiling fish, the* saucepan must be big enough to take the whole fish or portion of it without cramping it The saucepan should be fitted with a strainer, on which the fish can be placed cooked and finally lifted from the water, and placed unbroken on to the plate. Incidentl} T , to cook fish proceed as follows: Remove the strainer from the saucepan and pour in enough water to cover the fish. Add salt and a teapsoonful of vinegar to the water. When the water it hot place in the fish on the strainer. Bring the water to the boil, removing any scum as it rises. Allowing 10 minutes to the pound and 10 minutes over, cook the fish. Raise it out of the water on the strainer, place on plate, • garnish with lemon juice and parsley and serve with a suitable sauce. To steam fish a double steamer is necessary, with boiling water in the lower saucepan, and the fish is wrapped in buttered paper in the upper, perforated compartment. Steaming will take long-, er than boiling. Remove fish cooked in this way with a perforated, slice. Fish may be fried in deep or shallot fat. In deep fat frying a basket is advisable if not exactly necessary. It greatly lessens any risk of breaking the fish, and also makes it easier to lift up the cutlets or fillets as they are cooked, and then to drain off any fat. When frying fish in shallow fat, the fish must be turned in order to brown both sides and for this, a fish slice is necessary., “Baked” is a very delicious way of serving fish. A flat baking tin is no cessary and it should be well greased. Season the fish well, and sprinkle with lemon juice. Wrap the fish or the fillets of fish in buttered paper and bake 20 minutes in a hot oven.