Note 8 — INDEX

No. 8. Fish to Fry.—Fish may be fried in olive oil, pork fat, lard, cottolene, or clarified drippings; the latter being probably the most economical; the first chiefly used in French or high-class cookery, but we favor pork fat ourselves. Whatever fat is used it should be deep enough to cover the fish and hot enough to brown a piece of bread handsomely in thirty seconds or less. The pork fat is made by trying out thin slices of fat salt pork, being careful not to let it burn. The pork gives the fish a flavor not to be obtained by the use of salt in connection with other oils or fats. When the pork fat is used salt should be used sparingly if at all. Fried fish should be seasoned while cooking. The slices of pork may be used as a garnish and served with the fish. After wiping dry, fish should be rolled in Indian meal, flour, cornstarch, or crumbs before frying. If the fish has been on ice or is very cold, do not put it into the fat fast enough to cool it perceptably. Watch carefully while cooking, don’t break or mutilate in turning or dishing, cook a nice brown, drain on a sieve, colander or paper, and serve hot on a napkin. Unless fish are very small they should be notched each side before rolling in meal or other absorbents previous to frying.