The Secret of Good Frying

The secret of good frying lies in having the lard heated just to the proper point. If the Fish is placed in the boiling lard, it is liable to burn quickly without being cooked through and through. If placed simply in well-heated lard, it absorbs the fat, and is delicate and tender and therefore no tax upon the digestive organs. Always have sufficient lard in the pan to fry all the Fish that is on hand, and never add a lump of cold lard to the heated substance. This checks the cooking of the Fish and spoils the taste. If the lard spits and crackles, that is no evidence of boiling. It only means that the lard is throwing off drops of moisture that have crept in. Boiling lard is perfectly still until it begins to smoke, and then it is in danger of burning and must be removed from the fire. To test the lard, drop in a piece of bread. If it begins to color, the lard is ready for frying. When the Fish is fried, skim it out, draining off all the fat. Butter is never used in frying Fish, as it burns quickly.