Frying Fish In Deep Fat

The most satisfactory way to fry small fish, or fillets of fish, is in deep fat. To prepare the small fish, clean them, remove the fins and sever the backbone to keep them from curling up. Rub with flour, dip in slightly-beaten egg, diluted with a fourth cupful of water to each egg, and roll in fine dry bread crumbs. Place in a frying basket so that ' they do not touch and fry in deep fat, hot enough to brown a bit of bread in a minute and a half. Drain at once on crumpled paper. Fillets of fish should be floured, egged and crumbed in the same way. If it is desirable to introduce the flavor of lemon juice or onion, or a spiced flavor, the fish should be sprinkled with the seasonings and allowed to stand half an hour before frying.

Sauteing Fish

Whole fish may be sauted, or fried, in a spider, but this method is best adapted to fish steaks. In this case the fish should be seasoned, dipped in flour, fine cornmeal, cracker dust, or fine dry bread crumbs, and fried in just enough fat barely to cover the bottom of the pan, first on one side then on the other. Bacon, sausage and ham fat are well adapted to this purpose, if a savory flavor is desired.