CAN YOU FRY FISH?

Manawatu Herald, Volume XLIX, Issue 3866, 3 November 1928, Page 1

CAN YOU FRY FISH?

SOME PRACTICAL HINTS. There is no doubt that frying is one of the most popular ways of cooking fish, and yet it is one which is badly done in many households, the food being served up greasy and unsightly and rendered altogether indigestible. As there is a great deal of fish being eaten now in fried form, here are some hints for the inexperienced cook. 1. Keep small kinds whole, but have larger ones filleted or cut in slices. 2. Wash and dry it well, then coat with some preparation which will prevent the fat entering. 3. The ideal “coating” is.egg and fresh breadcrumbs, but this is expensive. Other satisfactory ones are seasoned flour, a fritter batter (also not cheap and suitable only for small pieces of fish), or one which is in most general use —viz., a thin flour-and-water batter with fresh or browned crumbs._ 4. Have the fish neatly trimmed and completely coated. 5. Use either the “wet” or “dry“ method of frying. The former is more suitable for small fish and fillets, the latter for larger kinds or'pieces which require more cooking. For either the preparation of the fish is the same. 6. For “wet” frying, a large quantity of fat is necessary, sufficient to cover the food well. The fat is not ready to use until a blue, smoky vapour rises from' the pan.

7. Do not put too many pieces of fish in at once or the fat will cool down too much and soak into them. 8. Use a frying basket, ;£ possible, let the fish fry a nice golden brown, then lift out and drain on clean white paper. 9. For “dry” frying, use an ordinary frying pan with a small quantity of fat. Let the latter be smoking hot before the fish is put in, Wown it first on one side, then on the other, and when cooked drain as above. 10. Always serve fried fish as hot as possible, dish it on a fish paper, and garnish with slices of lemon and fresh or fried parsley.