Page:Browne - The Plain Sailing Cook Book.djvu/32

 FISH BROILED IN FRYING-PAN

MATERIALS

1 pound small fish or fish-steaks

½ cup corn-meal or bread crumbs

¼ cup lard or drippings

Salt

Pepper

UTENSILS

Plate for crumbs

Covered frying-pan

Long-handled fork

Colander and paper

DIRECTIONS
 * 1) Wash the fish, dry it, and roll it in corn-meal or bread crumbs.
 * 2) Melt the lard or drippings in a frying-pan over the fire.
 * 3) When the fat begins to smoke, place the fish in it.
 * 4) Reduce the heat, cover the pan, and cook slowly for five minutes.
 * 5) Remove the cover of the pan and brown the fish on both sides.
 * 6) 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. 