The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-08-07
Little Perch
By JANE EDDINGToy.

Tho traditional American country
method and that OF most campers OIL
trying tho perch Is TO roll It In corn.
meal before putting II into tho pan.
The scales arc scraped on, but Il IA
not skinned. Tho city marke, men
skin tho fish for those who wish II.
and that Is one of tho reasons probably
why he charges about nhree time,
what the fisherman got for his catch.
resent writer. who said OF cold
fried fish that IT is APT TO have an
unhappy taste. and 1t is poor economy
TO fuss with II at ALL" evidently had|
never eaten cold fried perch which
had been rolled in c~rnmeal before i'll
was fried.
An English ep!curc of seventy-nve|
years ago. who. more than once in his|
writings speaks of water-zoutched|
fsh. says that perch are best water
zoutched or fried in patter." The.e|
are two different ways OF cooking I'LL
Tho frying of any small fish In batterI
Is quite universal custom In Europe.
To "zoutch" fish, according to theI
dictionary, is 10 stew II In just enough
water TO cover. The Dutch water
zoci" probably Is but another form OIL
the word. for this is flemish nshI
stew almost famous as tho French
bouilla baisc.
The perch Is ono OF the fish listed
in a recipe for it in that country, butt
II names many others that may bel
used, yet saying that, although theyI
may be used together or separately,
the true waterloo! is always com
posed OF many kinds Of fish.
The fish stew is no, developed with
not use even this much as we might
The perch is comparatively incxpcn-
sive at the highest market price, andl
we could afford TO experiment With
IL. given the time and inclination. inI
stews.
1t has been said OF the perch that itsI
short hbered flesh is as digestible asi
white OF egg. The lobster Is at theI
other extreme. with it's very long fl
bcrs. making IL indiSestible. A poison
GUS substance may be added TO thel
perch in the shape of fat blue hot orI
II may deteriotatc by being allowed toI
stand In cold water before cooking.
Fried Pcrch-Cut off both of theI
vcntral inns and vent. The profe.
| sional cook uses scissors 10 cut off
fms. Hold by tho tail and scrape
then cut of the head and tall, andl
holding the fish under water briefly. /
scrape out with II pointed knife theI
dark lining on each side of the back
bone. If n half inch slice is taken off
the dorsal fins Will come with 1t andI
It will be easy to split the fish FROM
the backbone Into two illets after It'll
is fried. Wash quickly and wipe dryj
tho wiping dry is very essential
before IL is dipped. whether in egg and
corn meal or milk and flour. ii friedI
In deep fat II is we'll TO break thoI
backbone or II may curl. favoritc
common method. which makes any]
seasoning unnecessary. is 10 try out
some salt pork and then fry the fish
in the pork fat.
Little perch are served up with all
sorts of sauces, as are other fish, but
no sauce Is needed If they are moist
and sweet rs they should be. If they
have been soaked In waite. they have
lost some of their flavor and are less
wholesome. They may be seasoned,
rubbed with butter and baked, then
served with a tomato sauce. They
are usually boned In this case before
they are baked.