The Waterbury Democrat., 1933-03-28
FISH FIGURES IN
 THELENTEN DIET
How to Buy Best Fish and
 Then How to Cook
WAYS OF PREPARING

Al typical Lenten menu reads like ! d fish story, truthfuliy told for a change, and fish finds the favor It well deserves. Lenten regulations are partly responsible but even the zodiac contributes it's share for Pisces, the fish, is the heavenly sign for the first half of the month.
 What kind of fish you serve de- pends largely on where you live. but some kind of fish you're bound to have. be it fresh, saltwater frozen, or canned.
 Buying and Cooking
 When you buy fresh hsh, pc sure to choose those with firm nesn, bright gills, and moist-looking open eyes: be sure the scaies are shiny and c1inging. In buying canned fish. simply choose a re- Iiable brand.
 There is an endless variety in ways 10 prepare fish. You can nerve 1t broiied, pan-fried, boiled. steamed, baked, planked, deep. fried. scalioped, or in a made dish. Fish should be cooked thor oughIy but never over-cooked. The flavor is delicate and should pc preserved, not concealed. For this reason the choice of a frying agent is especially important. so that the full flavor of the fish will pc brought out without resulting in n greasy product. A bland short ening, without any distinct navor of It's own. such as mazola, IS useo by the best fish cooks.
 Broiling Is the most com mon method of preparation. TO broil fish, leave the skin on: season. Then oil the wires of the broiler 10 prevent sticking: rub the fish generously with maZola to give II an even brown color and crisp ness. A small fish requires about 2 to minutes; a large one from 15 to 25 minutes.
 Garnislcs Lend Piguancy
 The way the sea or brook dwetfer looks when it comes to the table is most important. Garnishes not only add color and looks. but provide the tart contrast that taste demands. Parsley or watercress IS usually used for the platter gar nish: slices of lemon are usual, but are giving way to slices of lime or segmcnts of canned grapefruit. Vary your service with slices of cucumber. pickle. pickled beets. to- matocs. green peppers. olives or picallilli. You may prefer sauce or butter: try horse-radish or lemon butter, or popular tartar sauce.
 Tartar Sauce
 To 1-2 cup mayonnaise. add ! tablespoon chopped pickles' | tablespoon chopped olives and l-2 A rgIay A00 minced onion and pimiento, If you like.
 for special fish dishes. You will not need to fish for compliments if you serve them; the compliments will come spontaneously!
 Clam CrOquettes
 1 can clam meat 1 cup crumbIed butter crackers 2 eggs
 l teaspoon parsley
 Salt md pepper Roll or crumble crackers fabout 1S) fine: add clam meat (4 tbsp). wei beaten eggs. seasonings, ana parsley. MiS. shape into rolls and fry in little maZola. Makes IF.
 Fried SCallOps
 Drain q quart of scallops. Let stand for nearly an hour in a marinade made of 4 tablespoons lemon juice. 1-2 teaspoon salt and ? tablespoons mazola. Then dip the scaliops one at a time in an egg mixed with E tablespoons of milk. Then dip in cracker crumbs q cup finely rolled cracker crumbs is sufficient for quart of seal lops) and deep-fry in mazola which has been heated to 375 degree F: or hot enough to brown a piece of bread In 1 minute.
 Sea- Food Cocktail
 Combine fresh or canned shrlmps with chopped celery and segments of canned grapefruit. Add cocktail sauce or mayonnaise mixed with cntsup. horse radish sauce and serve in tall stcmmed glasses. Use crabmeat this same way. if desired.
 Goldfish Balls
 ( cups potatoes
 2 eggs
 | tI,sp butter
 2 cups salt cOdfisla
 Pepper
 Cut fish in pieces. wash and COOK with potatoes (which have been pared and diced). When potatoes are tender pour off water and shake over fire until dry. Mash. add beaten eggs. butter and pepper. Bent we'll Drop by spoonfuls into decp mazola. (3S5 degrees Fo fry ing until brown. and drain on paper