BOILED KINGFISH
Clean the fish and boil with enough fish stock to cover. Drain
carefully, garnish with parsley, and serve with either Brown or
White Sauce.
BOILED KINGFISH A LA HOLLANDAISE
Scale and clean two large kingfish, and boil in salted and acidulated
water, with a bunch of parsley, a slice each of carrot and onion,
and a pinch of powdered sweet herbs. Cover with buttered paper and
simmer until done. Garnish with parsley and serve with Hollandaise
Sauce.
FRIED KINGFISH--I
Cut the fish into fillets, remove the skin, season with salt and
pepper, dredge with flour, dip in beaten egg, then in bread-crumbs,
and fry in deep fat. Serve with any preferred sauce.
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FRIED KING FISH--II
Prepare the fish according to directions given in the preceding
recipe. Cook until firm in melted butter and lemon-juice. Drain,
cool, dip in batter, and fry in deep fat. Serve with any preferred
sauce.
FRIED KINGFISH--III
Clean and fillet the fish, dip in milk, roll in flour and fry.
Drain, season, garnish with lemons, and serve with Tomato Sauce.
BROILED KING FISH
Clean thoroughly, wipe dry, and slit down the back; season with
salt and pepper and baste with oil before and during the broiling.
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