Very large fish should be cut into slices. Dry on piece of
cheesecloth; season with salt and pepper. Cook on well-greased
broiler, from 10 to 20 minutes, turning frequently. Remove to hot
platter; add melted butter and sprinkle with chopped parsley; garnish
with slices of lemon and serve.
BAKED FISH
Prepare as for "Broiled Fish." Brush pan with drippings; place fish,
skin side down; sprinkle with salt, pepper and flour; pour over 2
tablespoons melted butter and 1/2 cup milk. Bake in hot oven 20 to 25
minutes or until brown. Remove to hot platter, sprinkle with chopped
parsley and serve.
FRIED FISH
Clean, removing head and tail (unless the fish are small); wash with
cold water and dry on piece of cheesecloth; sprinkle with salt, pepper
and flour on both sides. Heat one tablespoon bacon drippings or other
fat in heavy pan over hot fire. Put in fish; brown quickly on both
sides; reduce heat and fry 5 to 10 minutes longer, or fry in deep fat.
Serve with chopped parsley and lemon or sauce tartare page 36.
PLANKED FISH
Prepare as for "Broiled Fish." Heat plank, brush with drippings and
sprinkle with salt and pepper. Arrange fish on plank skin side down,
doubling thin part so that it will not burn. Cook in hot oven 20
minutes. Remove from oven; surround fish with mashed potato roses and
return to oven baking until potatoes and fish are brown.
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