Boil potatoes and prepare them for piping by mashing them,
using 4 tablespoonfuls of milk, 1 tablespoonful of butter, and one egg
to each 2 cupfuls of potato. Then, with a rosette pastry tube, pipe a
border of potatoes around the edge of the plank, so that it will appear
as in Fig. 22. Likewise, pipe rosettes of potatoes on the strips of
bacon placed on top of the fish. Then replace the plank with the fish
and potatoes in the oven, and bake until the potatoes are brown. Garnish
with parsley and serve.
50. FRIED FISH.--Very small fish or slices of larger fish are often
fried in deep fat. When they are prepared in this way, they are first
dipped into beaten egg and then into crumbs or corn meal to form a
coating that will cling to their surface. Coated with such a material,
they are fried in deep fat until the surface is nicely browned. After
being removed from the fat, they should be drained well before serving.
51. FRIED PERCH.--When fried in deep fat, perch is found to be very
appetizing. To prepare it in this way, secure a perch and scale and
clean it. Cut it crosswise into 2-inch strips, roll each piece in flour,
and fry in deep fat until nicely browned. Serve hot with lemon or with a
sauce of some kind.
52. FRIED EEL.--If an appetizing way to cook eel is desired, it will be
found advisable to fry it in deep fat. When it is to be cooked in this
way, skin and clean the eel and cut it into thick slices.
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