The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1903-03-28
The Cooking of Fish

The art of cooking fish oftentimes :.
very much abused one, many other.
wise. notable and praiseworthy cook:
failing lamentably in this branch OF
culinary skill. for there are few dishes
more easily spoiled, or few more deli
cate and palatable if correctly treated
Every member Of the housekeeping fra
ing fish, yet how many do not Under
stand the very simple process of fry
ing nsn, yet HON many do not under
stand it in the better sense. The ruth
less spelling of this nutritious food is
entirely unnecessary if proper methods
are practiced.
i Inc Jews, who are said to excel those
OF any other race in the delicious cook
ing of fish, especially fried fish, for
winch they are renowned always use
oil plentifully for frying purposes. But
others who do not hold the same rea-
sons for using oil, can attain very sat
lsfactory results from the liberal use of
lard or fresh butter properly managed.
All fresh fish should be laid in cold
saited water from half to three ourths
of an hour before frying; no other salt
should be used until after they are
| cooked. A large piece of fresh butter
or lard should be placed in the frying
pan and allowed to reach the boilin..
point before the fish are immersed
BE careful to wipe the fish perfectly
dry before dropping into the hot fat.
OnlesS the butter or lard used in fry-
ing is sufficient to cover the fish well,
or not hot enough, they will absorb
100 much of the fat, becoming sodden
and indigestible, destroying the nutri-
i've properties. The same principles
mold in frying fish as in nut cakes or
Saratoga chips; large quantity of
D0lllno
lnsuft1c1ent amount spoils the whole
No more fat is actually. required when
used IN this way, for it may be strained
and set away to be used over and over
again. Also finely bolted meal is pref
eraple to flour for dredging the fish he
fore frying. And lastly. strict aftena
ton must be paid to keep the fish from
overlooking; as. soon as it reaches a
dellcate brown, remove instantly to a
not platter, and sprinkle lightly with
sible. O'-- 90 pos-
Goldfish Balls.
Many excellent cooks who understand
perfectly the. requirements of most of
the newer dishes. fail in making this
good old-fashioned one to perfection.
boll SIX large potatoes or. eight smaller
ohes, and oneThalf a pound of salt cod
sS5SeiiSi III pleHly Oh water; this will
fresnen the cod sufficiently. Drain care
ruby. remove the homes from the fish.
and mash with the potatoes until fine
and smooth. Season with one eheapine
saolespoontul of butter, two tablespoon
1uls powdered cracker, one beaten egg.
one nalf cupful thick sweet cream,
ana dash of red pepper; beat until
very light. Mold into balls. using iust
Hour enough to hold them together
Fry IN deep kettle in boiling lard:
remove as soon as brown.
Bass and Tomatoes.
Partially fry one large or severa{
small fish, remove to a second frving. |
pan; add one can of tomatoes. one
ne neaping tablespoonful of -four butter /
or lard sufficient to cook and not he
unculy greasy, a little lemon Juice ar
vinegar, and season with salt and
aash of cayenne pepper; continue fry
t tnss,a Until the fish are done and the
lonaaIoes Drowned. Tomatoes are ex-
cenent with any pan fish.
Soth fresh-ood and halibut are good