BAKED FILLETS OF WHITEFISH
When whitefish of medium size can be secured, it is
very often stuffed and baked whole, but variety can be had by cutting it into fillets before baking it.
Besides producing a delicious dish, this method of preparation eliminates carving at the table, for the
pieces can be cut the desired size for serving.
Prepare fillets of whitefish according to the directions for filleting fish in Art.Sprinkle each one
with salt and pepper, and dip it first into beaten egg and then into bread crumbs. Brown some butter in a
pan, place the fish into it, and set the pan in a hot oven. Bake until the fillets are a light brown, or about
30 minutes. Remove to a hot dish, garnish with parsley and serve with any desired sauce.
48. FILLET OF FLOUNDER.
In appearance, flounder is not so attractive as many other fish, but it
is a source of excellent flesh and is therefore much used. A very appetizing way in which to prepare
flounder is to fillet it and prepare it according to the accompanying recipe, when it will appear as in Fig.
Secure a flounder and fillet it in the manner explained in Art. 28. Cut each fillet into halves, making
eight pieces from one flounder. Cut small strips of salt pork or bacon, roll the pieces of flounder around
these, and fasten with a toothpick. Place in a baking dish with a small quantity of water, and bake in a
hot oven until a good brown. Serve hot.
Like planked steak, planked fish, which is illustrated in Fig. 22, is a dish that
appeals to the eye and pleases the taste. The fish is baked on the plank and then surrounded with a
border of potatoes, the fish and potatoes making an excellent food.
To prepare planked fish, thoroughly clean and bone a medium-size whitefish, shad, haddock, or any
desired fish. Grease a plank and place the fish on it. Lay some strips of bacon across the top of the fish,
place in a hot oven, and bake for about 30 minutes or a little longer if necessary. 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.
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.