Evening star., 1934-07-06
APpetizing Fish Dishes
Much Depends on Skill of Cook and Combina-
ton of Foods-Seasonings and
Sauces-RecpeS.

really appreciated Right now We
are serving fish a little more than We
do at other seasons of the year. This
is fine opportunity not only to try
out new dishes. but also TO try out new
garnishes and sauces for our favorite
old recipes.
How to Buy.
But only fish that are in season,
although halibut, haddock. founder
and Goldfish are in season the year
round. Pollock. whiting, butter fish,
haddock and founder are among
the cheapest fish obtainable in East
tern markets. Filets may be pre-
pared at home with little trouble and
the saving is considerable. Use fish
trimmings Simmer skeleton and
fins to make fish stock. These make
excellent fish soups and chowders.
The best way for the housewife to
judge the quality or freshness of fish
is by the appearance Fresh fish
should be firm but elastic to the
touch, the eyes should be bright,
NlCdl anu uu1e Ilss dsld SAAio
bright red. When the flesh is pressed
with the fingers, the impressions
should not remain, and when placed
in water, the fish should sink.
How to Cook.
Fish can be skinned easily If
plunged for a few seconds in boiling
water to loosen the skin. If the
odor of cooking fish is Objectionable,
1t may be prevented by wrapping the
fish in parchment or oiled paper
when cooking. Fish should be cooked
quickly and served hot. AS it is
composed of tender fibers with gela-
tinous connective tissues, it softens
at once under the applicat on of heat
1t should always be salted at the
baked, broiled, boiled, sauted, deep
fried. made into outlets or cro-
quettes, combined with sauce, or
served au gratin Baking. boiling and
deep frying are the best methods.
Sauteing or pan frying.-Small
fish and filets are best for this. Split
the fish or not, season, dip in corn
meal. flour or crumbs, then in beaten
egg, and again in crumbs. Melt
generous amount of <at in pan,
heat very hot and add the fish. Cook
until well Drowned on one side, then
turn and brown on the other side
About five minutes is long enough
for cooking.
Deep Frying-Used for small fish
and filetS. Also for outlets and cro-
quettes. Clean and dry the fish.
Sprinkle with salt and pepper. Dip
the fish in cornmeal or bread crumbs,
then in beaten egg. Have the kettle
two-thirds full of hot fat. Place the
fish in a frying basket or large strain
er and lower it into the fat. The
frying basket should first be dipped
in fat, so that the fish won't stick.
When the fish rises to the top and
become golden brown, cooking is COM
plete. Lift the basket, drain off as
much fat as possible, then place the
fish on paper napkins until all excess
fat is absorbed
Fish with skin such as mackerel or
haddock is apt to stick on to the bot
tom of baking pan to the despair
of the dish washer. To avoid this, cut
a piece of the heavy WaXed paper the
fish is usually wrapped in. to fit the
bottom of the pan, or piece of brown
paper creased on both sides may be
used. and place the fish on this.
The odor of fish may be removed
from a pan or Kettle by heating a
small quantity of vinegar in the COW
cred utensil and letting the vinegar
boil for few minutes. All traces of
fish odor will then be removed quickly.
Seasonings and Sauces.
Seasonings which 20 well with fish:
Lemon, Worcestershire sauce, an
chovy essence, tomato catsup, curry
powder, onion. or a little garlic.
Sauce for Fish.-Cream little but
ter. season with salt, cayenne pepper.
finely minced parsley, minced picked
cucumber, and olives, and a few drops
of pickle liquor. Prepare enough to
cover the fish. Spread on the fish
and leave in the oven until the butter
is melted
Shrimp Sauce-Make a rich white
sauce using part cream and part milk.
To one cupful of sauce add one-falf
a cupful of cooked or canned shrimps
cut in halves. and one-fourth tea
spoonful Of paprika. Good with any