Cut the steaks about one inch thick. Wash and wipe them carefully. Beat up the egg on a plate, mix with it a little lemon-juice, the parsley, butter, and a seasoning of salt and pepper. Brush the steaks over with this mixture, then cover them with breadcrumbs, pressing them on firmly with a knife so as to make a smooth, even surface. Have ready a pan of frying fat, deep enough to completely cover the fish. When a bluish smoke rises from it, put in a steak, fry it a golden brown. It will probably take about ten minutes. After the first two or three minutes lower the heat of the fat, otherwise the outside of the fish will become too dark before the middle is properly cooked. Lift the steaks on to a piece of paper to drain. Serve them on a lace paper or fish napkin. Garnish with slices of lemon and fried parsley, and hand with it a tureen of any kind o' fish sauce, such as anchovy, egg, or oyster.