Required: Any kind of fish. One or more eggs. Breadcrumbs. Frying fat. About two tablespoonfuls of flour (more or less according to the quantity of fish). One teaspoonful of salt. Half a teaspoonful of pepper.
Wash, dry, and fillet the fish; from flat fish, such as sole or plaice, there will be four fillets, from round fish, like haddock or whiting, there will be only two. Mix the flour, pepper and salt, and dip each piece of fish into the mixture. This dries the fish, makes it fry better, and improves the flavour.
Beat up the egg on a plate, and put the crumbs in a piece of clean paper. Then place the pieces of fish one by one into the egg, brushing it all over them, and coat them with the crumbs, which should be pressed on with a knife. Have ready a deep pan of frying-fat, and when a faint, bluish smoke rises from it, put in the fish, one or two pieces at a time, fry them a pretty golden brown, drain them on paper, and serve them piled up on a lace paper. Garnish with fried parsley.
To fry the parsley, take the frying-fat off the fire, allow it to cool slightly, and then plunge some nice, large heads of parsley into the fat. When the spluttering stops, they can be taken out, and should be crisp and of a dark green colour. If over-done, the parsley will become brown and useless.