Sauted Fish Steaks

Ingredients

• fish
• salt
• pepper
• flour
• cornmeal
• crumbs
• fat — beef or bacon dripping or butter

Method

1. 1

   Clean fish; cut into 1 inch slices.

2. 2

   The bones may be removed; skewer fish into circle; fasten with toothpicks or small skewers.

3. 3

   Season; dip in flour or flour and cornmeal, equal parts, or sifted crumbs, egg and crumbs.

4. 4

   Have frying-pan hot; put in fat.

5. 5

   When fat is very hot, put in fish; turn to form a crust on both sides.

6. 6

   Reduce heat; cook slowly, turning 3 or 4 times.

7. 7

   Time — steak 1 inch thick requires 10 to 12 mins.

8. 8

   Serve with Drawn Butter or other fish sauce; garnish with parsley and slices or sections of lemon.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 22. The excerpt below is the record exactly as published.

SAUTED FISH STEAKS. 1. Clean fish; cut into 1 inch slices. 2. The bones may be removed; skewer fish into circle; fasten with toothpicks or small skewers. 3. Season; dip in (a) flour or (b) flour and cornmeal, equal parts, or (c) sifted crumbs, egg and crumbs. 4. Have frying-pan hot; put in fat — beef or bacon dripping or butter. 5. When fat is very hot, put in fish; turn to form a crust on both sides. p 6. Reduce heat; cook slowly, turning 3 or 4 times. 7. Time — steak 1 inch thick requires 10 to 12 mins. 8. Serve with Drawn Butter or other fish sauce; garnish with parsley and slices or sections of lemon. FISH COOKED IN DEEP FAT. 1. Prepare small fish or fish steaks for cooking. 2. Dry; season with salt and pepper

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