APPETISING FISH MEALS

New Zealand Journal of Agriculture, Volume 78, Issue 5, 16 May 1949, Page 529

APPETISING FISH MEALS

TN country districts fish meals are usually possible -®- only after a trip to town shops, the visit of a travelling fish vender, or a successful fishing expedition. Because of its infrequent inclusion in the menu, particularly in the more isolated inland districts, many country housewives have not a great variety of methods of cooking it. Fried fish is certainly popular, but there are other ways of serving appetising fish meals, and some of the methods are described in this article by Eva Topping, Rural Sociologist, Department of Agriculture, Auckland. As the freshness of fish is most important, it is essential to know the points to examine when selecting it. When fish is stale it is limp, the eyes are grey and sunken, the scales are dull, and the flesh may have a transparent appearance; very stale fish has a most unpleasant smell. Fresh fish has a fresh, salty odour and is firm and slippery, with bright, shining scales. The flesh is clear and white and the eyes are bright and protrude slightly. Though fish bought at a shop or van is almost always cleaned and at least partially prepared for

cooking, it often needs some further attention before it is cooked.. Scrape off any remaining scales and the black skin from the inside and make sure that no blood is left in the backbone. If the tail and fins need to be taken off, a pair of scissors will do the job more easily and quickly than a knife. To fillet fish take a sharp knife and make a long, straight cut down the back; then, starting at the head end, make broad cuts against the backbone down to the tail end, thus removing the flesh from half of one side. Turn the fish round and finish cutting the fillet from the other half in the same way, then turn the fish over and cut off the second fillet. A large fish may be filleted in four separate pieces by making a cut through to the centre of the backbone on either side of the fish. Flat fish (flounder or sole) has a better appearance on the table if the dark skin of the upper side is removed. Make a cross cut just above the tail, slip

the point of the knife under the skin, and loosen a flap. Dip the fingers in salt so that the loosened skin can be thumb^up^between^skin.'^and flesh botfsides of the fish to free the tdges Crain the loose flan of'lk innull it firmly Iwaylrom the tall end’ and the skim w?IT come'in one piece skin will come on in one piece, If the fish has just been caught and has to.be cleaned, cut off the fins and the head, then, holding the fish by the tail, take off the scales with the back of a short, heavy knife blade, scraping from the tail toward the head. Cut off the tail, make a ,slit in the underside, of the belly, and remove the entrails, Wash the fish thoroughly in salted water, then finish the preparation as already described. . Methods of Frying Fish Anpnrdino +n tbp cwp and kind of fisb if mav bp fried whole in fillets nv in cfeakc Deen or shallow fat pan bo used Ind the nieces of fish should bl dipped in flour Ir oatmeal and coated with egg and breadcrumbs, or crushed flaked cereals, or covered with batter. The various coatings retain the flavour and moistness of the fish and also prevent the fat soaking in during the frying. To prepare fish for frying wipe the pieces with a damp cloth. Dip the pieces into flour, ready seasoned with salt and. pepper. Beat 1 egg lightly with 1 tablespoon of cold water

anc pour the mixture into a shallow dish or a J late; have ready sufficient £nsp dried breadcrumbs on paper a board ’, or another dish. Dip the fish in l° tJ ? e egg • m “ ture a >} d CO bot s sld ? s 1 I lay + lt + u- n m he breadcrumbs > a ” d sprinkle it thickly on the upper side, Lift the fish on a fork, letting any ■ surplus crumbs fall off, and put' it at O nce into smoking hot fat. Soft breadcrumbs, crushed, flaked cereal, oatmeal, or small rolled oats may be used instead of crisp breadcrumbs*. When eggs are scarce the floured fish may be dipped in milk instead of the egg mixture if oatmeal or cereal is used for coating. For frying in batter the floured fish should be dipped into the prepared mixture, lifted with a skewer or fork, an allowed to drain a little before being lowered gently into the hot fat. The following two recipes, one of which uses no e SS. are for batters suitable for coating fish:2 heaped tablespoons Salt , ->f Hou, Pepper ♦ pint of 1111 k stir the mixture until it is quite smooth. A pinch of baking powder may be added just before using if desired. 1 egg, beaten Pepper 2 tablespoons of flour Milk to mix as needed Salt Blend and stir until free from lumps,

Deep Frying For deep frying heat 1 to IJlb. of clarified dripping in a heavy deep pan until faint-blue smoke rises, then put in the fish one or two pieces’ at a time When the coating is crisp and goldenbrown lift the fish out on to a hot dish covered with kitchen paper to allow the surplus fat to drain. Keep the dish j n a hot place until the rest of the fi s h is ready Transfer it to a hot servjng dish and garnish it with parsley an( f slices of lemon or Quartered tomatoes Shallow Frying In shallow frying enough fat should be used to cover the bottom of the pan well. Heat it until faint-blue smoke rises, then fry the fish or fillets on one side until they are goldenbrown. Turn them, using a fish slice and knife, and cook them on the other side. Lift them out on to a papercovered dish to drain. . Accompaniments for fried fish, are chipped potatoes, fried mushrooms or tomatoes, and lemon, parsley, butter, or a tnic k, snarp sauce. p .h j p- l. trilled nsn Before grilling fish wipe the fillets and brush them over with melted butter, dripping, or bacon fat. Place them on a greased grill tray and cook them under the top element of an

electric sto.ve or on the top shelf of a fuel range. Turn the fish two or three times during grilling and sprinkle them with salt and pepper when half cooked. The cooking time depends on the thickness of the fish, lin. thick steaks taking' about 8 to 10 minutes.

Boiled Fish

For boiling, the coarser-grained fish such as hapuka, groper, kingfish, or large snapper are the kinds to choose. They may be small, whole fish or larger ones cut into thick steaks. If the fish is cooked whole, the head is sometimes left on, but the eyes are, of course, removed. The fish can be pinned into a cloth or put on a heatproof plate with a cloth wrapped round it so that there is less chance of breaking it when it is taken out after cooking. Put the fish into sufficient hot, but not boiling, water to cover it, and allow 10 to 15 minutes’ cooking time (according to thickness) for each pound. Add salt in the proportion of 2 teaspoons to each quart of water and 2 teaspoons of lemon juice or vinegar to keep the flesh white. A few peppercorns and one or two cloves may be added to the liquid if preferred. The water must not boil while the fish is cooking, but only simmer. Boiled fish should be sent to table immediately it is ready, because it soon spoils if it is kept waiting. As a good sauce is a necessary accompaniment for boiled fish, parsley, egg, or brown butter sauce should be served.

Steamed Fish Fillets

For small children or invalids fillets of fish can be cooked on a deep plate covered with another and placed on top of a saucepan of boiling water. Rub the plate with butter, lay the fillet on it, and sprinkle the fish with salt and put a small pat of butter on top of it. Cook it until the flesh is white and has a slightly-curdled appearance. A tablespoon of milk poured over the fillet before cooking will give extra flavour and will also make a little sauce.

Baked Fish

Fillets, steaks, large cuts, or whole fish may be baked in the oven. Use an ovenware dish, grease the sides, and put in the fish. Fillets may be floured, dipped in milk and then in breadcrumbs, and arranged in overlapping rows or they can be rolled up and set side by side so that the loose ends do not unroll while cooking. Dot them with butter and pour in a little milk; cover them with greased paper for most of the cooking time to prevent the top becoming too dry. Large steaks need sufficient milk to come half-way up the sides.

Whole fish, filled with well-seasoned stuffing, are baked on a flat ovenware dish. The recipe for the stuffing and the method of cooking are as follows:

Stuffing

1 cup of soft bread- 1 teaspoon of finelycrumbs chopped onion 1 tablespoon of Salt chopped parsley Pepper 1 small teaspoon of 1 egg, slightly beaten mixed herbs

Mix the dry ingredients together and moisten them with the beaten egg.

Prepare the fish, leaving the tail on. Slit down the underside, fill it with stuffing, and sew up the opening with a large darning needle and strong thread. Lay the fish on a well-greased baking dish, dot it with butter, and cover it with greased paper. Bake in a moderate oven (375 to 400- degrees F.), allowing about 10 minutes per pound. Remove the paper for the last 10 minutes to brown the fish lightly.

Pickled or Soused Fish

Oily fish like trout or mullet is very good when pickled or soused. Clean the fish and cut it into neat pieces. Lay it in a pie-dish with some pickling spices to taste, say, a few peppercorns, two or three cloves, whole allspice, and one or two chillies. Sprinkle it with salt and pepper and barely cover it with vinegar. Cover the dish with a plate or greased paper and cook the fish gently until it is tender. Serve it cold with salad.

Smoked Fish

Smoked fish of any kind can be boiled in water or milk or grilled. Usually the skin and bones can be removed easily before cooking. Cut the skinned fish into portions and put them into a shallow pan. Pour in milk and bring it to boiling point slowly and hold it at this temperature for 1 or 2 minutes. Remove the fish, thicken the milk with flour or cornflour, and cook and pour the sauce over the fish. For variety chopped parsley or chives can be added to the sauce.

Left-over Fish

Left-over fish may be utilised in any of the following recipes.

Fish Cakes

1 cup of cooked flaked Salt to taste, accordfish, . smoked or fresh ing to whether fish 2 cups of mashed is fresh or salted potatoes Pepper 1 egg, slightly beaten 1 dessertspoon of chopped parsley

Mix the ingredients together and form the mixture into round, flat cakes or balls. Roll them in crisp breadcrumbs and fry them in deep, hot fat for 3 to 5 minutes. Drain them on paper, decorate them with sprigs of parsley, and serve them with lemon slices.

Fish Custards

1 cup of cooked . Pepper smoked fish . Salt if necessary 1 tablespoon of 2 eggs chopped parsley 1 cup of milk 1 teaspoon of finelyminced onion or

onion juice

Flake the fish, remove the bones, and add the parsley, onion, and seasoning. Beat the eggs well, add the milk, and stir in the fish mixture. Pour the mixture into individual greased custard dishes and bake it in a moderatelyslow oven until set (j to f hour at 350 degrees F.).

Fish Envelope

1 cup of cooked fish Salt 1 tablespoon of Pepper parsley, chopped Short pastry finely 1 cup of mashed 1 teaspoon of lemon potato or soft breadjuice crumbs 1 egg

Flake the fish and mix it with the other ingredients. Roll the short pastry into a square, spread the centre with the fish filling, moisten the edges, and fold the corners to the centre envelope fashion. Bake the mixture in a hot oven until the pastry is cooked and slightly browned. The top may be brushed with beaten egg or milk to give a glaze.

Fish Salad

Arrange cooked fish in the centre of a serving dish on a bed of shredded lettuce and surround it with sliced cucumber and quartered tomatoes. Serve it with a good, sharp salad dressing.

Sauces to Serve with Fish

Hollondaise Sauce

2oz. of butter 1 teaspoon of lemon 1 tablespoon of juice vinegar Salt, pepper, and 2 tablespoons of water cayenne pepper Yolks of 2 eggs

Put the water, vinegar, and egg yolks into the top of a double boiler over hot water and heat them, stirring constantly until the mixture thickens. Take it from the heat and add the butter in small pieces, letting each piece melt before adding more. Add the lemon juice and seasonings. Do not boil the sauce or it will curdle.

Mustard Sauce

loz. of butter . J pint of water or 1 teaspoon of flour liquor from boiled 1 teaspoon of dry fish mustard Pinch of salt

2 teaspoons of vinegar

Melt the butter in a saucepan and add the flour and mustard. Remove the saucepan from the heat and add the liquid, mixing carefully. Heat the sauce to boiling, stirring constantly and cook it for 3 minutes. Add the vinegar and salt.

Egg Sauce

loz. of butter Salt and pepper lioz. of flour 2 hard boiled eggs, | pint of milk chopped «■

Melt the butter, stir in the flour, and add the milk gradually, stirring constantly until the sauce is thick and creamy. Stir in the finely-chopped eggs; chopped parsley, chives or a mixture of both may be added if desired.

Brown Butter Sauce

2 tablespoons of butter 1 pint of milk 2 tablespoons of flour Salt and pepper

Heat the butter until it is browned, add the flour carefully, and heat the mixture until it is lightly browned. Stir the milk in by degrees and cook the sauce until it is thickened and quite smooth.

Lemon Parsley Butter

3oz. of butter 1 teaspoon of chopped Juice of | lemon parsley Salt if necessary Soften the butter until it is creamy, add the lemon juice by degrees, and mix in the parsley and salt if needed. Form into balls.

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