For broiling, large fish should be split down the back and head and tail removed; salmon and halibut should be cut into one-inch slices, and smelts and other small fish left whole.  Wipe the fish as dry as possible; sprinkle with salt and pepper and if the fish is dry and white brush the flesh side well with olive oil or butter.  Put in a well-greased broiler, placing the thickest parts of the fish toward the middle or back of the broiler.  Hold over a hot fire until the flesh side is nicely browned; then cook the skin side just long enough to make the skin crisp.  Small fish require from ten to fifteen minutes, large fish from fifteen to twenty-five.  To remove from the broiler loosen one side first, then the other, and lift carefully with a cake turner.  Place on a platter; spread with butter and stand in the oven for a few minutes.  Garnish with lemon and serve with Maitre d’Hotel butter.

JEWISH METHOD OF FRYING FISH

Scale the fish with the utmost thoroughness, remove the entrails, wash very thoroughly, and salt both inside and out.  Then cut the fish into convenient slices, place them on a strainer and leave them there for an hour.

Meanwhile, place some flour in one plate and some beaten eggs in another, and heat a large frying-pan half full of oil or butter.  Now wipe your fish slices thoroughly with a clean cloth, dip them first in flour and then in beaten eggs and finally fry until browned.

In frying fish very hot oil is required.  If a crumb of bread will brown in twenty seconds the oil is hot enough.  Put fish in a frying basket, then into the hot oil and cook five minutes.  Drain on brown paper and arrange on platter.  Do not stick knife or fork into fish while it is frying.

When the oil has cooled, strain it, pour it into a jar, cover it and it will be ready for use another time.  It can be used again for fish only.

ANOTHER METHOD OF FRYING FISH

Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk of an egg, and a pinch of salt.  Stir in one gill of tepid water and allow the whole to stand for half an hour in a cool place.  Next beat the white of an egg stiff and stir into the batter.  Dip each fish into the mixture, then roll in bread crumbs and cook in boiling oil.  Butter must not be used.  In frying fish do not allow the fish to remain in the spider after it has been nicely browned, for this absorbs the fat and destroys the delicate flavor.  Be sure that the fish is done.  This rule applies to fish that is sauted.

SAUTED FISH

Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and cook in spider with just enough hot butter to prevent it sticking to the pan.  Shake the pan occasionally.  Brown well on under side, then turn and brown on the other side.