OVEN METHODS Baked Fish Suitable for any size or cut. Heat oven to 350° (mod.). Place fish on aluminum foil in shallow baking pan or in greased shallow pan. Sprinkle with salt, pepper and melted butter. Bake 20 min. for fillets, 50 min. for steaks, or 15 min. per lb. for whole fish. Serve with Egg Sauce (p. 327) or Anchovy Velouté Sauce (p. 328). Baked Fish with Stuffing See color picture pp. 320-321. For whole fish, fill cavity ⅔ full with Garden Vegetable or Bread Stuffing (p. 324) and sew shut. For fillets, place stuffing between 2 pieces of fish and hold sides secure with toothpicks. Bake as above except longer. Planked Fish Elegant for whole fish. Place fish on greased plank (hickory, oak or ash 1½” thick) or on heated glass. Sprinkle with salt, pepper and melted butter. Bake as above. When fish is almost done, arrange a border of hot mashed potatoes around it. Brown under broiler. Garnish. Serve on plank at table. Broiled Fish For fillets, small whole fish. Dip 4 or 6 fish fillets in oil. Sprinkle with salt and paprika. Place skin-side-down on greased broiler pan or baking pan in oven at 500° (very hot). Broil 2 to 3” from heat for 3 min. Remove and pour over 2 to 4 tbsp. chicken broth (or chicken cube dissolved in water). Return to 450° oven for 10 min. Pour 1 tsp. lemon juice and ¼ cup melted butter over fillets just before serving. Sauces for Fish Tartar Sauce: Mix 1 cup mayonnaise, 1 tsp. grated onion, 2 tbsp. minced dill pickle, 1 tbsp. minced parsley, 2 tsp. cut-up pimiento. Cocktail Sauce: See p. 56. Saute one large onion in butter for white sauce. Instead of the real fish use cod or haddock boiled (See white sauce recipe under sauces in this book). TOP-OF-RANGE METHODS Pan-Fried Fish For small game fish; trout, perch, sunfish, crappies. Sprinkle fish with salt and pepper. Dip in flour or corn meal. Pan-fry in hot skillet with fat ⅜” deep (pure butter gives superb flavor) or medium heat until golden brown. Turn carefully and brown other side, about 10 min. in all. Drain on absorbent paper. Serve hot. Crispy Fried Fish Cover fish fillets ... pike, smelt, flounder with buttermilk. Sprinkle with salt (allow 1 tsp. salt for each lb.). Let stand about ½ hr. Drain. Dip each fillet in flour. Pan-fry. Serve with lemon. Deep Fat Fried Fish Perfect for fillets. Heat fat in deep kettle until a cube of bread browns in 50 seconds (375°). Dip fish in batter or crumbs and drop fish in the hot fat. Fry quickly until golden brown, 3 to 6 min. Drain on absorbent paper. Serve with lemon slice and Tartar Sauce (at left below). Poached Fish For steaks and large pieces of fish. Tie fish in cheesecloth. Lower into boiling water to which 1 sliced onion, carrot, several sprigs of parsley, 2 whole cloves, 1 bay leaf, 2 peppercorns, salt and a little vinegar have been added. Simmer 6 to 10 min. per lb. depending on thickness. Serve with Egg Sauce (p. 327) or Golden Cucumber Sauce (p. 328). Or use in salads, creamed dishes or dishes like Pompano en Papillote (p. 270). Steamed Fish For steaks and large pieces of fish. Place fish in cheesecloth or cooking parchment on perforated rack or in wire basket directly above boiling water. Cover pot tightly. Cook until done, 10 to 15 min. per lb. depending on thickness. Remove skin and bones. Season and serve immediately with choice of sauces. - - - Seven standard methods of cooking fish. FISH Because swimming is easy, fish have no tough muscles and need be cooked only briefly. Fish is done when it flakes easily with fork. Serve immediately on preheated platter (fish becomes soggy on standing). Christmas Eve with boiled potatoes & white sauce with onion sauteed. (See white sauce recipe under sauces in this book).