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Show FISH FOR DINNER! By Marguerite Mickelstn The scent of cooking fish with a minimum of odnr is in quick cookinjj. Most fish will cook in uny fashion in from 5 to 15 minutes. All fish should be cooked just long enough to enable the flesh to be flaked from the bones. The way to have pan fried or deep fat fried fish without rmuh odor is to heat the cooking fat to a rather hifrh temperature, dip the fish in cold water or beaten epg, and then bread the fish with a mixture of corn meal, Hour, and salt, l'ut tin- lish in the hot fat and cover the pan. Cooking should take about H minutes. Serve hot with lemon wedges and your favorite sauce. To remove the odor of fish from your dishes, wash them in a strong solution of salt and hot water, not soap. You can prevent the odor of fish on your hands if you chill th in thoroughly in cold water before you handle the f.sh or you c: ii remove the odor by washing them in hot water and salt. |