FRIED FISH

Poissons Frits. General Rule for Frying Flata.

Certain of the fish of the Mexican Gulf are always best when fried.' Of these are the toothsome Croakers, the delicate Sacalait and Patassas, and also the Speckled Trout when served in tenderloin steaks.

There is an art in knowing how to fry fish properly. Perhaps there is no other method of cooking fish which is more commonly used, and no other which is more generally abused. There are few people who really know how to fry fish properly. The following general rule will" give Tlie Secret of Good Frying.

The secret of good frying lies in having the lard heated Just to -the proper point. If the fish is placed in the boiling lard, it is liable to burn quickly without being cooked through and through. If placed sim- ply in the well-heated lard, it ab- sorbs the fat and is delicate and ten- der and there is no tax upon the di- ■gestive organs. Always have suffi- cient lard in the pan to fry all the fish that is on hand and never add a lump of cold lard to the heated substance. This checks the cooking of the fish and spoils the taste. It the lard spits and crackles, that is no evidence of boiling. It only means that the lard is throwing off drops of moisture that have crept in. Boiling lard is perfectly still until it begins to smoke, and then it is in 'danger of burning and must be re- moved from the fire. To test the lard, drop in a piece of bread. If it begins to color, the lard Is ready for frying. When the fish is fried, skim it out, draining off all the fat. But- ter is never used in frying fish, as It burns quickly.

A Short Resume of the Way In Whlcli

the Fish of the Nevr Orleans

Markets Sliould Always Be

Sheepshead may be boiled, broiled or baked, and is good with any sauce.

Redflsh is principally used in mak/- ing "Courtbouillon," or it is boiled and served with an Hollandaise Sauce, or baked.

Red Snapper should always be boiled or baked. It is delightful served a. la Chambord, but it is best a. la Creole.

Grouper is served in the same way as Red Snapper.

Flounder should always be baked a. la Nouvelle Orleans, or &. la Nor- mande, or with a white wine sauce as in Baked Sheepshead or in the famous recipe "Sole a la Orly." (See recipe.)

Pompano should always be broiled and served with Sauce a. la Maitre a'Hotel.

Spanish Mackerel should always be broiled in the same manner as Pom- pano, and served with Sauce a, la Maitre d'Hotel.

Bluefish should be cooked and served in the same manner as Pom- pano and Spanish Mackerel.

Speckled Trout is generally broiled and served in tenderloin, or a Ten- derloin Trout, with Sauce a, la Tar- tare.

Green Trout and Perch should be broiled and served with a Sauce a. la Maitre d'Hotel, or else boiled and served with a Sauce Genoise, or an HoUandaise or Drawn Butter Sauce.

Croakers are fried and served with garnish of parsley or lemon.

Patassas, Sacalait and other small fish are served in the same manner as Croakers.

Soft-shell crabs may be fried in the same manner as Croakers, or broiled and served on toast.

Shrimp are generally boiled, with plenty of seasoning. The River Shrimp are always served as boiled, shells and all, but the Lake Shrimp enter into many combinations in cooking.

Hard-shelled Crabs may be stuffed, stewed, fried and made into gumbo.

All left-over, broiled, baked or boiled Jish should be utilized in mak- ing salads, croquettes, etc.

Oysters are served in almost every conceivable way, and enter into the most delightful combinations in cooking.

A fish weighing three pounds, or small fish in quantity sufficient to make three pounds (uncooked), will serve six persons.