Cut raw potatoes in shape of bottle corks, which is done by first cutting in thick slices and then with an apple corer or funnel or a column cutter of graded size proper for the purpose. Boil in salted water and then fry in fresh hot lard and drain on a sieve. Sprinkle with minced parsley, lemon juice and a little clear butter, shake up and serve 3 or 4 in each plate with the fish.