Strips of fish fried in batter, served with Julienne potatoes and crisp fried onions, the sheephead is one of the best of the Southern sea fishes; in shape and quality it is very much like the black bass, and is generally reserved for boiling. It is so named tor its projecting front teeth. To cook it a la Horly, cut it in strips size of a finger, salt well, pepper a little. Make a good frying batter with 2 eggs to a quart of flour, little melted butter or oil, and milk enough to make like thin batter-cake mixture. Dip the pieces of fish, drop in hot lard, fry slow enough to let get well done, but of light color.

Slice 2 or 3 onions in rings, flour them and fry yellow and dry, also fry a few handfuls of Julienne potatoes. Serve a little of each at the side of the fillet in the same dish.

There was a duke de Horly, prominent in the wars of the last century.