Baked Fish.—Almost any kind of fish, as mackerel, haddock, whiting, soles &c. may be cooked by being placed in a dish with bread crumbs, a little chopped parsley, and other seasoning, as pepper, salt, a few sliced onions, if desired, and baked in a side oven. The more oily fish, as herrings, pilchards, sprats, may be packed closed in a deep earthenware dish, seasoned with pepper and salt, covered with vinegar and cooked perfectly even by the side of the fire. Fish prepared in either of these modes, are very good to eat cold, and as they will keep good for some days furnish very useful and cheap articles of food. Broiling fish is an excellent mode of cooking them, there is no loss of nourishment and the flavour is much better than when they are boiled. A broiled mackerel, &c., is a much more substantial meal than one that has been cooked by boiling, and no sauce is required to be prepared.
Frying is a useful mode of preparing fish, especially soles, whitings, plaice, cod, and other white fish. The chief precautions are to dry them thoroughly, either to flour or dip them in a thin batter made of flour and water, and fry in a deep pan with sufficient fat or dripping to cover them if possible, and to take care that the heat is not so great as to burn the fish, which should be of a light brown colour.