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FISH, FRIED (Jewish fashion)

The Jews, like our Continental neighbours, use oil for frying instead of lard. Soyer gives the following excellent recipe for cooking fish. Lay one or more pounds of halibut in a dish, with salt over the top, and water not to cover the fish. Let it stay one hour for the salt to penetrate. Drain and dry it; then cut out the bone, and take off the fins. Divide the pieces into slices half an inch thick. Put a quarter of a pound of oil, butter, or dripping into a frying-pan. Dip the fish into a batter, and fry till the pieces are of a nice colour, and all sides alike. When quite done, take them out with a slicer, drain, and serve with any sauce liked. All fish, especially those containing oil, are improved by this method--the oil is absorbed by the batter.