How to Pan-Fry- for fish steaks, fillets and small whole fish.

For easier handling, thaw or partially thaw frozen fish. Season with a dash of salt and pepper. Dip fish in milk or beaten egg, and then roll in flour or dry breadcrumbs. Place in hot frying pan that contains about a quarter of melted fat or oil. Do not use butter for frying as it smokes at high temperature. Fry until golden brown, turn and then proceed to brown the other side. Allow ten minutes per inch thickness. Drain and serve piping hot.

How to Deep-Fry- for fillets, smelts, fish cakes and some shellfish.

Partially thaw frozen fish first. Cut fillets into uniform size pieces about a half an inch thick. Season fish with salt and pepper. Dip in milk or beaten egg and then in flour or fine dry breadcrumbs. Place one layer of fish in frying basket and fry in hot deep fat at 375 degrees F. until golden brown (approximately three to four minutes). Drain and serve piping hot.

How to Boil- for whole fish, fillets or steak.

Fish that is to be used in salads, casseroles, fish cakes or creamed dishes may be cooked in this way. Season fish with a pinch of salt and place on a piece of greased aluminum foil, cooking parchment paper or cheesecloth. Add about one tablespoon each of chopped onion and celery for flavor. Wrap fish and secure to make package watertight. Place in rapidly boiling water and cover. When water returns to the boil, time the cooking period. Boil ten minutes per inch thickness for fresh fish; twenty minutes for frozen. When removing fish from package, save the juices for use in fish sauce.

How to Steam- for whole fish, fillets or steaks.

Season fish with salt and pepper. For easier handling, tie fish in cheesecloth. Place fish in upper part of steamer or in a sieve or colander and place over boiling water. Do not let water touch the fish. Cover and cook until tender. Allow ten minutes cooking time per inch thickness for fresh fish; twenty minutes for frozen.

How to Oven Steam- for whole fish, fillets or steaks.

Season fish with salt and pepper. Wrap tightly in greased aluminum foil. Pinch folds and ends to seal tightly. Place on a shallow pan or cookie sheet and bake in a hot oven (450 degrees F.). Allow fifteen minutes per inch thickness for fresh fish; thirty minutes for frozen.