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FISH BROILED IN FRYING-PAN
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DIRECTIONS
- Wash the fish, dry it, and roll it in corn-meal or bread crumbs.
- Melt the lard or drippings in a frying-pan over the fire.
- When the fat begins to smoke, place the fish in it.
- Reduce the heat, cover the pan, and cook slowly for five minutes.
- Remove the cover of the pan and brown the fish on both sides.
- Put the fish in soft crumpled paper in the colander, sprinkle with salt and pepper, and serve as soon as possible.
REMARKS
Small fish cooked in this way should be split, but the heads and tails need not be removed.
A little additional fat may be added during the cooking process, if necessary to prevent burning.
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