To broil slices of fish: (1) Cut the fish into slices 1 inch thick; (2) wipe it dry; (3) season it, and proceed as in the case of broiled whole fish.

Table XXXVII. - Fish That May Be Broiled, With Sauces, Garnishes, And Vegetables Suitable For Each

Sauted Fish

To saute fish steaks: (1) Clean the steaks; (2) wipe them dry; (3) season them with pepper and salt; (4) dip them in granulated cornmeal; (5) try out slices of salt pork; (6) remove the scraps of pork; (7) saute the steaks in the fat, until they are a delicate brown on both sides.

Fried Fish

To fry small whole fish and fillets of fish: (1) Clean the fish; (2) wash it; (3) dry it; (4) season it with pepper and salt; (5) roll it in flour; (6) roll it in egg; (7) roll it in breadcrumbs; (8) put in a frying basket; (9) dip it in deep hot fat (175° C), and cook it for 60 seconds or until the fish is a delicate brown color; (10) drain it; (11) remove it to soft paper for further draining; (12) serve it on a folded napkin.

Carving Fish

To carve a baked or boiled fish, a silver knife and fork should be used. The head of the fish should first be removed and then the length of the back cut down as close as possible to the bone, the nearer half of the fish being cut in thick slices. When all the flesh is removed from one side, the platter or the fish should be turned and the flesh removed from the other side.