An oak plank,—one inch in thickness and as long and wide as a large platter,—is a satisfactory device for broiling fish. For planking or broiling, fish steaks or thin, flat fish, such as mackerel or bluefish, should be selected.

Clean the fish, then place it, skin side down, on the plank. Sprinkle with salt and pepper, and spread with softened or melted butter. Place in the broiling oven and broil until done, usually 15 or 20 minutes.

A border of potato puff mixture makes a pleasing addition to the fish (see Potato Puff). A few minutes before the fish is done, remove it from the oven and arrange the potato mixture around it. (A pastry bag and tube may be used for this purpose.) Brush the potato with egg diluted with water (1 tablespoonful of water to 1 egg). Return the plank to the oven to finish broiling the fish and to brown the potatoes. Serve the fish and potatoes on the plank.

FRIED OR SAUTEED FISH

Clean fish and season with salt and pepper. Mix equal parts of corn-meal and flour. Dip the fish in this mixture. Fry in deep fat or saute. Drain and serve with a sauce. Dried bread or cracker crumbs, and egg may be used for dipping instead of the corn-meal and flour mixture (see Fried Oysters).

FISH CHOWDER

1/2 pound salt fish or 2 pounds fresh fish 1 quart potatoes cut in pieces 2 tablespoonfuls bacon drippings or other fat 1 onion, chopped 2 tablespoonfuls corn-meal 1 pint milk Crackers

If salt fish is used, hold it under running water for a few minutes (why?), then shred it.

If fresh fish is used, Wash it, remove bones if possible, and cut it into six or eight pieces.

Brown the onion in the fat. Into a kettle put layers of fish and potatoes and add a little browned onion and corn-meal to each layer. Cover with hot water and boil gently until the potatoes are tender. Add the milk and continue heating until the mixture is hot. Just before serving, add a few crackers broken into pieces.

QUESTIONS

State the advantages of using a plank for broiling fish.

Why select fish steaks or thin, flat fish for broiling?

What is the purpose of brushing the potato mixture with egg?

Give two reasons for using well seasoned sauces and stuffing with fish (see Comparison of Beef with Fish).