Broiled Brook Trout

BROILED BROOK TROUT: Wash brook trout in cold water. Dry with paper towels. Brush inside and out with melted butter. Sprinkle with salt and pepper.

Grease a shallow baking pan well, or line with aluminum foil and grease the foil. Put the fish in the pan. Broil 3 inches away from heat for 5 minutes. Turn and broil 4 to 5 minutes longer. Brush with melted butter several times during cooking. Serve with tartar sauce, if desired. 

BAKED FISH FILLETS ESPAGNOLE: 6 individual fish fillets; 4 Tbsp fat or salad oil; 4 Tbsp flour; 1 onion, minced; 2 cups canned tomato sauce; 1/2 cup chopped green olives; 1 tsp salt; 1/8 tsp pepper.

Brown fish fillets in 2 tablespoons of the fat. Place in a shallow baking dish. Heat remaining fat in a saucepan.

Add flour, blend. Add onion, tomato sauce, olives, salt and pepper. Pour over fish. Bake in 400 degree oven for 30 minutes, or until the fish flakes easily with a fork.  Makes 6 servings.

FRENCH FRIED SHRIMP: 2 pounds large, raw shrimp; 2 eggs, beaten; 1/4 cup flour; 1 tsp salt; dash of pepper; fat or salad oil. 

Remove shells from the shrimp, using a sharp paring knife. Lift out the vein which runs along the back. Wash in cold water. Dry on paper towels. In bowl, combine egg with the next 3 ingredients; beat until smooth. Add shrimp.

Heat fat in a deep fryer or kettle. Have fat 2 or 3 inches deep. Heat to 375 degrees on a fat thermometer or until a 1 inch cube of bread browns in about 40 seconds. Using fork, place shrimp into fat, one at a time, fry until golden brown, 3 to 5 minutes. Drain on paper towels. Serve with tartar sauce, if desired. Makes 8 servings.

BUTTERFLY SHRIMP: Shell and clean shrimp, leaving tails on. Split shrimp, cutting deeply, almost to inner edge. Open, then press flat with bottom of measuring cup. Prepare batter as above; add shrimp. Fry until brown. Serve with soy sauce or chutney.