Fresh fish may be known by its stiffness, firmness, bright eyes, and
bright red gills.
The cheaper kinds of fish, such as herrings, mackerel, haddocks, and
plaice, contain more nourishment than most of the more expensive kinds.
All fish must be thoroughly cleansed in salt and water, two waters at
least being allowed. It must then be very carefully dried in a coarse
cloth kept specially for this purpose.
To Bake Fish.
Clean and dry the fish very thoroughly, put it on a baking tin, greased
with a little oil or butter, sprinkling pepper and salt over it. Cover
with a well-greased sheet of paper, bake from 10 minutes to ½ an hour,
according to the size of the fish. Remove the paper, and serve the fish
with chopped parsley and the strained liquor from the tin.
To Boil Fish.
When the fish is thoroughly cleaned, put it on a strainer or dish, place
it in a saucepan with boiling water sufficient to cover it, some salt
and a tablespoonful of vinegar. Simmer gently till the skin begins to
crack.
Some of the liquor in which the fish was boiled can be used for making a
sauce.
To Broil Fish.
Clean and dry the fish thoroughly, split it open, flour it, sprinkle
with chopped parsley, pepper, and salt. Grease a gridiron with oil or
butter, and broil the fish over or in front of a very clear fire from 10
to 15 minutes. Sprinkle with small pieces of butter before serving.
Before broiling mackerel or herrings lay them in a mixture of salad oil
and tarragon vinegar for an hour.
Hints on Frying.
This method of cooking fish requires the utmost care. It is most
important that the fish should be very carefully dried, and that the oil
should be at the right temperature. To test this throw in a small piece
of bread, and if it brown in less than a minute the oil has reached the
correct heat. When the oil is perfectly still, and a blue smoke rises,
the temperature may also be considered right. The fish must be well
covered in oil, and the pieces must not come in contact with one
another.
To Fry Fish.
Clean the fish, then cut it as required, and dry it very thoroughly.
Beat up an egg, mix some flour, pepper and salt on a plate, dip the fish
first into this seasoning, then into the egg, and when the oil has
reached the right temperature, fry the fish a golden brown. Place it on
soft paper on a basket lid to drain. When the oil has cooled, strain it,
pour it into a jar, cover it and it will be ready for use another time.
It can be used again for _fish_ only.
To economise the eggs mix a little water with them.
To utilise any scraps of fried fish, heat them in melted butter (page
40), flavoured to taste.
To Steam Fish.
Fish should rather be steamed than boiled, for though more time is
required the result is more satisfactory. If a fish-kettle is not to
hand, place a pie-dish upside down in a large saucepan, and put the fish
on it. Let boiling water always reach half way up the dish, so that the
fish cooks in the steam. Add more boiling water when required.
Anchovy Butter. Time—½ hour.