Filets of Sole à la Mode de Goujons
Cut filets of any good white-fleshed fish into pieces about the size of the little finger. Dry them well and dip in milk and then in flour. Shake off the surplus flour and cook the filets in hot deep fat (370° F.) until they are golden brown. Drain the fish on absorbent paper and serve with lemon slices and tartare mayonnaise or sauce rémoulade (see July, 1952).
Fried Fish Filets
Dry the filets well, and if they are large, cut them into serving pieces. Dip the fish in milk, then in flour. Shake off the surplus flour and fry the filets in hot deep fat (370° F.) until they are golden brown. Drain on absorbent paper. Serve with slices of lemon, fried parsley, and tartare mayonnaise or sauce rémoulade (see July, 1952).
Fried Oysters Orly
Dry raw oysters well, dip them in flour, and coat à l'auglaise (see page 22), using fresh bread crumbs, Fry in hot deep oil (390° F.) for not more than 1 to 2 minutes. Drain on absorbent paper.
Fried Oysters Villeroy
Poach raw oysters for about 1 minute. Trim off the fringe, dry the oysters well, and roll them in flour. Cover the oysters very thoroughly with Villeroy mixture (see page 22) and cool. When the oysters are ready to serve, coat them à l'auglaise (see page 22) and fry them in hot deep fat (390° F.) until they are golden brown. Drain on absorbent paper.
Fried Scallops
Rinse scallops to remove any sand and dry them well. Dip them in milk and then in flour, Shake off the surplus flour and cook the scallops in hot deep far (390° F.) for 2 to 3 minutes, or until they are golden brown. They will rise to the surface when done. Drain the scallops on absorbent paper and sprinkle them with a little salt. Serve on a paper doily accompanied by tartare mayonnaise (see July, 1952). Fried parsley and broiled bacon are often served with them.
French-Fried Potatoes
Peel potatoes and cut them into pieces about as long and thick as the little finger. Dry them thoroughly on a towel. Put the potatoes into a frying basket and lower them slowly into hot deep fat (370° F.). Raise them out of the fat if it tends to bubble up too much, return them, and cook for about 7 to 8 minutes, or until they are brown.
Remove the potatoes from the fat and drain. When ready to serve, return them to the fat which has been heated to 390° F. and cook for about 1 to 2 minutes, or until golden brown and crisp. The potatoes will rise to the surface when they are done. Drain them well on absorbent paper, sprinkle with fine salt, and serve immediately. Do not cover the serving dish. For straw or shoe-string potatoes, cut potatoes into julienne, or very thin, strips, and for potato chips, cut in very thin slices and cook as above.
Fried Sweet Potatoes
Cook unpeeled sweet potatoes in boiling water for about 30 minutes or until they are tender, but not too soft. Drain, cool, and peel them. Cut the potatoes in pieces about as big as the little finger or in ¼-inch slices and cook them in hot deep fat (390° F.) until golden brown. Drain the potatoes on absorbent paper and sprinkle them with a little salt.
Potato Croquettes
Prepare potatoes duchesse as follows: Peel and boil 1 pound of potatoes in salted water until they are soft. Drain the potatoes, dry them well over the heat, and rub them through a sieve into a hot saucepan. Work the puree with a wooden spoon until it is very smooth and add 1 tablespoon butter, ½ teaspoon salt, a little white pepper, a bit of ground nutmeg, and 1 whole egg and 1 egg yolk. Mix well and cool. Shape the mixture into croquettes, coat the croquettes à l'anglaise (see page 22), and fry them in hot deep fat (370° F.) until they are golden brown. Drain on absorbent paper.
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