Seafood cookery in North Carolina

Boiling water '/z cup cream 3 tbsp. dry white wine or lemon juice 2 egg yolks Va tsp. salt Salt, pepper 2 tbsp. butter Buttered cornflakes or bread crumbs 1 tbsp. finely chopped onion Lemon slice, parsley, etc. for garnishing Cover mullet roe with boiling water. Add dry white wine or lemon juice and 1/4 teaspoon salt. Simmer for 15 minutes. Drain. Remove outside membrane from fish roe. Mash the roe. Melt butter in saucepan and add onion. Saute for 5 minutes. Add the roe and stir in flour and cream. When these ingredients are hot and well blended remove from fire. Stir in egg yolks. Season the roe well with salt, pepper, dry white wine or lemon juice. Keep hot. Bone a 3- or 4-pound mullet. Place it skin side down on well greased broiler rack, flat pan or plank. Season the fish with salt, freshly ground pepper. Brush with melted butter. Broil gently about 15 minutes. Remove fish from the oven and spread thin part with creamed roe. Cover with buttered cornflakes or bread crumbs. Return it to the broiler to brown evenly. Serve garnished with lemon slice, parsley or watercress, pickled beets, cucumber, etc. Baked Mullet With Tomato Sauce 1 3-lb. mullet 1 tbsp. Worcestershire sauce Salt and pepper 1 tbsp. catsup Flour 1 tsp. chili powder 6 tbsp. melted butter Vi lemon, finely sliced I/^ cup chopped onion 2 bay leaves 2 cups chopped celery 1 clove minced garlic Va cup chopped green pepper 1 tsp. solt 3 cups canned tomatoes Dash red pepper Dredge mullet inside and out with flour, salt, and pepper. Place in a baking pan with melted butter. Simmer chopped onion, chopped celery and chopped green pepper for 15 minutes. Add tomatoes, Worcestershire sauce, catsup, chili powder, lemon, bay leaves, garlic, salt and red pepper. Simmer until celery is very tender. Press these ingredients through a potato ricer. Pour the sauce around the fish. Bake the fish in a moderate oven (350° F.) for about 45 minutes. Baste frequently with sauce. Fried Fish 2 lbs. fillets, steaks or pan-dressed 1 egg fish 1 tbsp. milk or water 1 tsp. salt 1 cup bread crumbs cracker crumbs, Dash pepper cornmeal or flour Cut fish into serving-size portions. Sprinkle both sides with salt and pepper. Beat egg slightly and blend in the milk or water. Dip fish in the egg and roll in crumbs. Place fish in a heavy frying pan which contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time is about 10 minutes depending on thickness of the fish. Drain on absorbent paper. Serves 6. 2 lbs. kingfish, sliced Milk Flour or cornmeol Sauteed King Mackerel Cooking oil or (of Salt and pepper Lemon Dip slices of fish in salted milk. Roll in seasoned flour or cornmeal. Heat a liberal amount of oil or fat in heavy skillet. Brown the steaks on one side ; turn, brown on the other side. Serve with a quarter of lemon. Serves 6. Smoked Fish 6 lbs. dressed mullet or other fish 1 gal. water (1 lb. each) ^4 cup peanut or salod oil 1 cup salt