23]
54. SAUTED SMELTS.--To be most satisfactory, smelts are generally
sauted, as shown in Fig. 23. Fish of this kind are prepared for cooking
by cutting off the heads and removing the entrails through the opening
thus made; or, if it is desired to leave the heads on, the entrails may
be removed through the gill or a small slit cut below the mouth. At any
rate, these fish are not cut open as are most other fish.
With the fish thus prepared, roll them in fine cracker crumbs and saute
them in melted butter until they are nicely browned. Serve with
slices of lemon.
55. SAUTED HALIBUT STEAK.--Slices of halibut, when firm in texture and
cut about 3/4 inch thick, lend themselves very well to sauteing. Secure
the required number of such slices and sprinkle each with salt and
pepper. Then spread melted butter over each steak, and roll it in fine
crumbs. Place fat in a frying pan, allow it to become hot, and saute the
halibut in this until well browned.
56. SAUTED PICKEREL.--A variety of fresh-water fish that finds favor
with most persons is pickerel. When this fish is to be sauted, scale
and clean it and cut it crosswise into 2-inch strips. Then roll each
piece in flour, sprinkle it with salt and pepper, and saute the slices
in hot fat. When one side is sufficiently brown, turn and brown on the
other side.
57. STEWED FISH.--Like boiling, stewing extracts flavor and nutriment
from fish.
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