Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 164

Mrs. S. T. Rorer, whose authority on culinary counsels few dare dispute, says: “Shad, being rich in oils, should never be fried.”

In tide-water Virginia, where shad are eaten in their perfection and within a few hours after they are drawn from the river, frying is a most popular method of preparing them. Some cooks there rid the fish of all suspicion of an oily taste by holding it up by the gills and pouring a pint or so of boiling water over it. After the shower-bath it is immediately laid in ice water to keep the flesh firm. Then have the shad split down the back, and cut each half of the fish into four pieces. Wash quickly and wipe dry. Roll in beaten egg and cracker crumbs, lay the pieces, side by side, on a platter and set in the ice-box for two hours. Fry to a golden brown in deep, boiling cottolene or other fat. Drain all the grease off in a colander; arrange the fish in neat order on a folded napkin laid in the bottom of a fish platter. Garnish with slices of lemon and sprigs of parsley. Serve Bechamel sauce with the fish.