Camping and woodcraft - Scoutmastercg.com

;CHAPTER XVIIICAMP COOKERYFish and ShellfishFish of the same species vary a great deal inquahty according to the water in which they arecaught. A black bass taken from one of the overflowlakes of the Mississippi bears no comparisonwith its brother from a swift, clear, spring-fedOzark rive/. But however pure its native watersrnay be, no fish is good to eat unless it has beenproperly cared for after catching (see ChapterXV); and the best of fish is ruined if fried sog^ywith grease (see Chapter XVI under Frying).Fish, Fried.— Small fish should be fried whole,with the backbone severed to prevent curling uplarge fish may be steaked (see Chapter XV);m.edium ones should have heads and tails removedso they will lie flat in the pan, and have the backbonecut intwo or three places.It is customary to roll fish in cornmeal or breadcrumbs, thinly and evenly, before frying. Thaibrowns them, and keeps them fromi sticking to thepan; but it is best only for coarse fish; trout is ofbetter flavor if simply wiped dry.Fry in plenty of very hot grease to a goldenbrown, sprinkling lightly with pepper and salt justas the color turns. If the fish is not naturallytull-flavored, a few drops of lemon juice will improveit.Olive oil is best to fry fish in, especially smallones that can be quite immersed in it; but Crisco,bacon, salt pork, butter, or lard will do very well.n2\