Next beat up an egg on a plate and put some breadcrumbs on a piece of white paper. Mix together on a plate about a plaice. Lay the piece of fish with the black skin downward on the board, cut off the flesh, rolling it backwards with the knife, and holding the flap of black skin tight the while tablespoonful of flour, one teaspoonful of salt, and half a teaspoonful of pepper. Dip each piece of fish in this seasoned flour, to dry and flavour it. Next brush each piece of fish over with the beaten egg, and cover it with crumbs, pressing these down gently with a knife, so as to give a smooth, even surface.
Fig. 2. (A) The upper part of fish with the fillets removed, exposing the bones. (B) Skinning a
Have ready the pan of frying fat. When a bluish smoke rises from it, put in the fish, a few pieces at a time, and fry them a light golden brown. Drain the fish on paper. Serve it on a fish-paper on a hot dish. Garnish with fried parsley and, if liked, slices of lemon.
N.B. - All flat fish, such as soles, lemon soles, brill, etc., are filleted in the same way.