Pour some
vinegar over the slices, sprinkle them with salt and pepper, and allow
them to stand for several hours. Remove the pieces from the vinegar, dip
each one into slightly beaten egg and then into flour, and fry in deep
fat until well browned. Serve plain or with a sauce.
53. SAUTED FISH.--Without doubt, the most popular way to prepare fish is
to saute them. This method may be applied to practically the same kinds
of fish that are fried or broiled, and it is especially desirable for
the more tasteless varieties. It consists in browning the fish well in a
small quantity of fat, first on one side and then on the other. If fat
of good flavor is used, such as bacon or ham fat, the flavor of the
fish will be very much improved. Before sauteing, the fish or pieces of
fish are often dipped into slightly beaten egg and then rolled in flour,
very fine cracker crumbs, or corn meal, or the egg is omitted and they
are merely covered with the dry, starchy material. The effect of this
method of cooking is very similar to that of deep-fat frying, except
that the outside tissues are apt to become, very hard from the
application of the hot fat because of the coating that is generally
used. Since most fish breaks very easily, it is necessary that it be
handled carefully in this method in order that the pieces may be
kept whole.
[Illustration: FIG.
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