FISH How to Cook What You've Caught or Bought

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r'lorence Ileal

1 Whether you broUght home your own catch or slopped by the local fish market, it is important that fish be cooked properly : Fish is a' quick and easy main course dish . that's high in. nutrition, low ii^ calories and big on economy Seafood is the staple of the future the ocean s natural health food. Many people overcodk fish.tivoid

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BAKING is the method used to cook large fish In a greased baking dish, keep fish moist and flavorful by brushing occasionally with seasoned oil, sauce or condi rtient of your choice. Cover large fish with-foil for the first few minutes of. baking to retain its natural moisture. Bake in moderate oven :t50*F. pntil fish flakes easily when tested with a fork Cooking time varies accor-

dirtg to thickness of fish

' HKOII.ING is. used- for fillets , and steaks. Place in a single layer on a well greascif.broiler pan and

baste well with oil pr basting sauce before and-during cooking process The surface of the fish should ‘be approximately 4-6 inches from source of heat. Cooking

time is usually 8-10 minutes.

POACHING is to cook in a sim-mering.-liquid, place in a single layer in a wide shallow jjan or frying pan. Barely cover with liquid. The liquid for poaching fish may be slightly salted water, wafer seasoned with herbs and spices, milk or a mixture of white wine and water. Simmer fish for 5-8 minutes Or-, until it flakes easily

when tested with a fork.

STFlAMING is to cook by steam, generated from hfoiling water. Use a deep pan with a tight cover, if a steam cooker, is not available, anything that prevents the fish from touching the water will serve as a steaming rack. The water may be plain or seasoned with various spices. Bring water (o rapid boil Place fish on wellgreased rack. Oover the pan tight-

Cor oak & Pacific Ayes..

OPEN ’TIL 2 A.M. FOR LATE NITE SNACKS! •Steamed clams • Roast Beef Sandwiches •Clams on t /2 Shell • Corn on the'Cob • And More!

Great Luncheon Specials Served Dally

GOURMET MENU

APPETIZERS ClanU Ce»ino <6) , ’ OyAtefkHofkntoller >6; Crob Coxk'oi! HOF BRM) SPECIALTIES Dinner, includes soup c* salad choice of Baked Potatoe. Au Grotin French Fr.es or side of Spaghetti. Vegetable P.ckled Bent^ Cole Slow, or Applesauce. VoolFrontoise AGf)** , *d inen" erteose and o little bit ol Hof Bi o«. AAo<|\f VpolPiciont# sauieed .it butter w.ne ond lemon flotinrter Frotcoiie m our special eqg ond fheese batter Shrimp Stomp, served on o aromatic bed ot nre Crab Meat Imperial lumpvo* Maryland crab meat in a delicious saute Shrimp fro Diovlo served o" a bed ot linquine

ly and steam approximately 8-10 minutes or until fish flakes easily with fork. PAN-FRYING is to cook in a small amount of hot oil. Heat about 1/8 inch of oil in the bottom of a heavy fry pan. Place breaded fish in a single layer in the hot oil. Do not overload the pan. Fry fish at a moderate temperature until lightly browned on one side, then turn and cook the other side until browned. r. - OVEN-FRYING isMo cook by dry heat in an extremely hot oven. Dip fish in salted milk and.coat with breading mixture of your choice. Place fish in a shallow, well-greased baking pan. Pour' melted fat or oil over fish and bake inan extremely hot oven 500" F. until fish flakes easily when tested with a fork. Fish cooked this method does not require turning or basting, and cooking time is short. , .a. . . ' PLANKING'is another wawtd bake whole fish, steaks, or fifcts. Oil plank onboard carefully and heat slowly in oven. Arrange fish on warmed plank, brushed with fat and bake in a preheated 350’F. oven until fish flakes easily .Serve on plank garnished with cooked vegetables and bordered with mashed potatoes. * * * Bluefish is 'one of the most popular fish that frequents waters. They are delicious baked, breiled, fried or smoked. Old Fashioned ilaked Bluefish 2 lbs. bluefish filets 2 tablespoons melted butter 1/3 cup dry white wine I tablespoon soy sauce teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika Cut bluefish filets into serving size pieces. Place in a well-

greased baking dish. Sprinkle with salt, pepper, and paprika. Melt butter; adrf'wine and soy sauce.. Pour over-fisH. Bake in a moderateoveo 350*F. for 15-20'minutes. Serve with remaining sauce. Serves 6. • • "*,* . Flounder is available year round and is considred one of the finest of all fish. The flesh is firm, white and delicate, and adapts to ,a wide variety of preparation methods. Flounder is sold whole, dressed or as filets. DEEP-FRIED FLOUNDER 1'A lbs. fish filets 6 tablespoons fresh lemon juice 1 medium onion, grated I cup unsifted flour / 1 teaspdBh salt 1 ttftspoqn paprika 1/4 tbaspoon pepper Beer Batter 1 cup flour, unsifted -I tablespoon salt 1 tablespoon paprika 1 can beer Salad oil for deep frying Place fish in, lemon juice, sprinkle with grated i onion and, marinate for 30 minute^.

GOURMET DELIGHTS

Chopp*>HChtH««nlivPf %l*fpdon.on bacon und lomoioc* O't o t-- 1 ! 'y i ‘" 'fcaqlo lo« andOpomChonso ' P 1 !. • ion andfoniolo® on a roll •*<» ora^nq'ilivprwuVsl oiu|onion on <ycluna f iaH omnecon i hoc so and bacon Sliced lurhcy svyns'bi-fie ond'.otomi Chopped Bee! Burger served on an f nulr»b mullrn with chicken so'od and bacon.

GROOPS S ORGANIZATIONS LUNCHEONS & BANQUETS Direct From The Sands Hotel JnAtlantic City “TERRY MITCHELL TRIO” From Wednesday Thru Sunday

FREE PARKING FOR 100 CARS

MIKE and ANN MELLON formerly of Chez Michel Room in the Lodge Hotel are now in the BAYVIEW GARDEN ROOM in the SHELTER HA VEN MOTEL IN STONE HARBOR Presenting.,^ • Finest In Continental Dining • Table Side Service • European VWtes • Exotic Qesseit Coffees

Dinner Served Dally From 3:30To 11:00 P.M. Join us for a CASUAL ELEGANT SUNDAY BRUNCH served 11:00 to 2:30

OININO a DANCING TO "CASU'Al/tLtOANCl" IN THE BA V VIEW LOUNGE [ 96th Street and Third Aves., Stone Harbor 368-3003 • 368-3004.

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