Recipe - Fish Cookery

Fish Fillet
Salt And Pepper to taste
Lemon Juice to taste,
Optional
Tartar Sauce to taste,
Optional
Flour as needed
Cornmeal as needed
Margarine Or Cooking Oil
As needed

Wash prepared fish thoroughly and pat dry with a paper towel.

PAN FRIED Add enough oil or margarine to cover the pan bottom. When hot,
add the fish and reduce heat to a low simmer. Season with salt and pepper.
Brown fish on one side and then turn it over. Cover the pan for the last
minute or two. Fish is done when the meat falls in flakes when prodded with
a fork. Total cooking time should be 5 10 minutes, depending on
thickness.

Another method is to roll the fish in flour or cornmeal, and then fry as
above. The fish may be first dipped in a little water or milk to help the
flour stick on the fish better.

POACHED Add about 3/8 One half inch of water to a pan. Add 1 or 2 tbs of lemon
juice, or dissolve 1 or 2 packets of lemon crystals in the water. Bring
water to a gentle boil, add fish to liquid and season with salt and pepper.
Reduce heat and gently simmer for 5 or 6 minutes, or until done.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip