SERVED WITH BUTTER SAUCE

NZ Truth, Issue 1176, 14 June 1928, Page 15

SERVED WITH BUTTER SAUCE

Fish Is Delicious When Cooked With Care

IS there anything more exaspei skinning fish—especially if ti FOR the fortunate woman who lives within easy reach of a fish shop, where the flesh is removed from the bone -while you' wait, 'there is no excuse for the absence of fish dishes from the menu; but with others it is a choice between either struggling with the slippery things or going without. . • However, the next time the ashman

•ating than cleaning, scaling and Le knife is blunt? is very, very sharp, and with it remove the scales and skin. The scales are scraped off; to remove . the skin, the fish Is placed on a board and an incision made round the neck, up the back, across the tail and up the front — following the lines of the fins. Then loosen the skin round the neck

until you can grip it with the aid of a cloth, then draw it off quickly. To remove 'the flesh, cleanly from the bone, Insert the knife down the middle of the back and cut the flesh from the bone on both sides, keeping the knife pressed on the bone. Remove the small bones at the sides separately. The' fillets should now be cut into small pieces and washed in cold water to which has been added a little vinegar and salt. Dry well. To prepare the fish for frying, mix together 1 dessertspoon of flour, J/2 teaspoon salt ana a little pepper; cover the fish well with this. Brush the pieces over with^ egg, which should be beaten up on a* plate and put into breadcrumbs. Fry until a golden brown. Lift out of the fat and drain ■ on white kitchen paper-. Serve on , hot- dish; garnish with lemon and small sprigs of parsley. Melted butter sauce is a great improvement.