Sauted Fish. Halibut Recipe 1

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Instructions

A small slice of halibut or fillets of a white fish, bass or pickerel, or small whole fish, as brook trout and smelts, may be sauted.
Wash a slice of halibut and wipe it carefully.
Dredge a board with Indian meal or white flour and shake on a little salt, then lay the slice of fish in the mixture; pat it a little, that it may take up the flour or meal and salt, then turn it over, that the other side may be covered in the same manner.
Have ready a frying pan of such width that it will take the full length of the slice of fish; in this cook a slice of fat salt pork until the fat is well tried out; put in the fish and let cook over a steady fire until well browned on one side, then turn the fish and brown the other side.
The fire must not be too hot, or the fish will be burned.
If it is not hot enough, the nitrogenous juices will run from the fish, and the slice will not hold together.
Properly cooked the fat will not be absorbed, and the fish may be easily turned and lifted from the frying pan in perfect shape.