Bounty's Fish
Recipes #2

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English Pub Style Fish

	   1 lbs fish filets      1/2 tsp. baking soda
	   Vegetable oil          1 T. vinegar
	   2/3 c. flour           2/3 c. water
	   1/2 tsp. salt          Malt vinegar

Heat oil in deep fat fryer (do not use basket). Cut fish into 2 1/2 inch pieces; pat dry with paper towels. Mix flour and 1/2 teaspoon salt. Mix baking soda and 1 tablespoon vinegar. Stir vinegar mixture and water into flour mixture; beat until smooth. Dip fish into batter; allow excess batter to drip into bowl. Fry until brown, turning once. Drain on paper towels. Serve with malt vinegar.

Baked Rock Fish

        2 lbs. rock fish filets     2 tsp. Worcestershire
        Salt                        1 sliced onion      
        Pepper                      1/2 green pepper, chopped 
        Stick butter            2 tomatoes, sliced, or 8 oz. can tomato sauce
        1 c. white wine             1/2 tsp. dried basil

Place fillets in caserole dish. Sprinkle with salt, pepper and basil. Cover with onions and wine; let marinate for a half hour. Melt butter in baking dish. Remove fillets and onions from marinade and arrange in baking dish. Sprinkle with green peppers and Worcestershire. Cover with tomatoes or tomato sauce. Bake for 40 minutes at 375° basting with wine marinade.

Fish Mousse

   2 cups finely chopped cooked fish   1/3 c. whipped cream
   Salt                                3 egg whites, stiffly beaten    
   Cayenne pepper                      2 T. flour  
   1 1/2 tsp. lemon juice

Season fish with salt, cayenne and lemon juice, and gently fold in whipped cream and stiff egg whites. Spoon mixture into buttered 1-quart mold or into individual molds. Set in pan of hot water 1 inch deep. Cover with foil. Bake at 350° until firm (about 20 minutes) or cook slowly over moderate heat. Take out of molds. Cover with Béchamel Sauce and garnish with parsley. Serves 6.