Preparation of Fish

Radio Record, Volume IV, Issue 11, 26 September 1930, Unnumbered Page

Preparation of Fish

NE could pay closer attention ‘to the preparation of fish for the. table. Fish is nourishing, and: makes ag satis: fying a meal as other solid foods, and is more easily digested. Rich in the phosphates that-strengthen brain, bone and nerves, fish brings all the health of the sea for your eating. How to Fry Fish Nicely IRST wash and wipe your fish and thoroughly dry. Wrap in a clean cloth, and press out the moisture. Then dip in batter, egg and breaderumbs, or simply flour. Now have a pan with plenty of clean fat. Heat until a blue smoke rises from the fat. rey your fish until golden crisp Drain thoroughly, and serve with sprigs of parsley and slices of cut lemon. If the fish is not properly dried it will be watery inside, or if the fat is not properly hot, instead of fish frying to golden crispness it will be soggy and greasy. Always cook fish well, as un-der-cooked fish is very indigestible and most unwholesome. Fish Cutlets Ingredients: 2 tablespoons mashed potatoes, 1 tablespoon thick white sauce, 1 cup cold cooked fish, teaspoon chopped parsley, salt and cayenne. Method: Mix all together; form into eutlets with floured hands; dip each one into beaten egg, and then into brown crumbs. Put a piece of macaroni into each for a bone, Fry in deep boiling fat for five minutes. Draim on brown paper. Serve garnished with

parsley and fried bread. If for luncheon it ean be decorated with mashed potatoes. Serambled Fish Ingredients: 1 cup cold cooked fish, 8 tablespoons of milk, 1 dessertspoon of butter, 1 teaspoon chopped parsley, 2 eggs, salt and pepper. Method: Put milk, fish, butter and seasoning into the pan. Place on the fire and make hot; add egg, slightly beaten; stir until it thickens; add parsley. Serve on fried bread with cut lemon. Oysters on Toast Method: Make a thick white sauce with 30z. butter, joz. flour, and 1 cup of milk and oyster liquor mixed. Chop small 2 or 8 dozen oysters, warm through in the mixture, and serve on hot toast (unbuttered.)