Planked Fish. Special oak planks with a
frame for serving are provided for this
method of cooking. The fish are split and
boned, or at least the backbone is removed.
The plank is preheated in the oven, well
greased, and the fish placed on it, skin side
down. Salt and pepper and fat are added.
It then may be baked in a moderate oven
(350° F.), about 25 minutes for a 3-pound
fish, or broiled under the heat. (For time,
see Broiling, p. 251.) Add more fat to the
top if necessary to prevent drying out.
Serve on the plank.
Frying. Small whole fish or serving-sized
pieces of larger fish may be either pan¬
fried or fried in deep fat. Use fats with a
good flavor and a high smoking point
(see page 138).
The fish is dipped in milk or milk and egg
and dredged with a mixture of flour, meal, or
fine bread crumbs, seasoned with salt and
pepper. In pan-frying, brown one side in
hot fat. This should require about three
minutes for a § inch slice. Thicker slices
and whole fish may require more time.
Then set the pan off the heat for two to
three minutes to allow the heat to pene¬
trate evenly. Turn the fish, replace over
the heat, and cook the other side.
For deep-fat frying, place the fish in a
single layer in a frying basket. Cook in fat
at 375° F. until golden-brown. This should
require from five to eight minutes.
[253]
Boiled, Poached, or Steamed. It is some¬
times convenient to cook large fish (two to
five pounds) in water, whole or in large pieces.
The process is quite similar to that used in
poaching eggs. The fish is covered with
boiling salted water and held at below boiling
temperature until cooked through. This will
require, about five minutes to each pound, if
the fish is thin, and eight to ten minutes to
each pound for thick portions. Special kettles
with racks are available for cooking fish. If
one is not on hand, a frying basket may be
used, or the fish held in the water in a piece
of cheesecloth. Adding vinegar to the water
hastens the coagulation of the outer portions
of the fish, helps to hold the shape, and adds
flavor. Onions, bay leaves, and pepper
corns may be added to the water for flavor.
Poached fish is served with a rich, well-
flavored sauce. Steaming requires almost
twice as long as poaching. Since so little of
the nutrient content of the fish is lost in
cooking in water, steaming is not generally
recommended.
Table XLIX gives a list of the most used
varieties of fin fish, and suggests the general
cooking methods suitable for each and the
season each is available.
WAYS OF COOKING SHELLFISH
The general methods given above for cook¬
ing fin fish are used for shellfish. Shucked
oysters and clams require no preliminary
preparation except careful picking over to
remove any bits of shell. Special directions
will be given for the preliminary preparation
of lobster, crab, and shrimp when purchased
in the shell. No attempt will be made to dis¬
cuss in detail specific methods for the prepa¬
ration of shell fish. Certain differences in
use will be pointed out and basic steps in
preparation for use indicated.
Oysters. Oysters are served raw with con¬
diments or a cocktail sauce or are cooked.
They may be broiled in the shell with
✪ Boiled Lobster
Page 227 · 1 recipe record on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Planked Fish. Special oak planks with a frame for serving are provided for this method of cooking. The fish are split and boned, or at least the backbone is removed. The plank is preheated in the oven, well greased, and the fish placed on it, skin side down. Salt and pepper and fat are added. It then may be baked in a moderate oven (350° F.), about 25 minutes for a 3-pound fish, or broiled under the heat. (For time, see Broiling, p. 251.) Add more fat to the top if necessary to prevent drying out. Serve on the plank.
Frying. Small whole fish or serving-sized pieces of larger fish may be either pan-fried or fried in deep fat. Use fats with a good flavor and a high smoking point (see page 138).
The fish is dipped in milk or milk and egg and dredged with a mixture of flour, meal, or fine bread crumbs, seasoned with salt and pepper. In pan-frying, brown one side in hot fat. This should require about three minutes for a § inch slice. Thicker slices and whole fish may require more time. Then set the pan off the heat for two to three minutes to allow the heat to penetrate evenly. Turn the fish, replace over the heat, and cook the other side.
For deep-fat frying, place the fish in a single layer in a frying basket. Cook in fat at 375° F. until golden-brown. This should require from five to eight minutes.
[253]
Boiled, Poached, or Steamed. It is some¬ times convenient to cook large fish (two to five pounds) in water, whole or in large pieces. The process is quite similar to that used in poaching eggs. The fish is covered with boiling salted water and held at below boiling temperature until cooked through. This will require, about five minutes to each pound, if the fish is thin, and eight to ten minutes to each pound for thick portions. Special kettles with racks are available for cooking fish. If one is not on hand, a frying basket may be used, or the fish held in the water in a piece of cheesecloth. Adding vinegar to the water hastens the coagulation of the outer portions of the fish, helps to hold the shape, and adds flavor. Onions, bay leaves, and pepper corns may be added to the water for flavor. Poached fish is served with a rich, wellflavored sauce. Steaming requires almost twice as long as poaching. Since so little of the nutrient content of the fish is lost in cooking in water, steaming is not generally recommended.
Table XLIX gives a list of the most used varieties of fin fish, and suggests the general cooking methods suitable for each and the season each is available.
WAYS OF COOKING SHELLFISH
The general methods given above for cook¬ ing fin fish are used for shellfish. Shucked oysters and clams require no preliminary preparation except careful picking over to remove any bits of shell. Special directions will be given for the preliminary preparation of lobster, crab, and shrimp when purchased in the shell. No attempt will be made to dis¬ cuss in detail specific methods for the prepa¬ ration of shell fish. Certain differences in use will be pointed out and basic steps in preparation for use indicated.
Oysters. Oysters are served raw with con¬ diments or a cocktail sauce or are cooked.
They may be broiled in the shell with
Records on this page
Boiled Lobster