Fish should be fried in fresh butter or lard; a large allowance of which must be put by itself into the frying-pan, and held over a clear fire till it becomes so hot as to boil hard in the pan. Till it bubbles, the fish must not be put in. They must first be dried separately, in a clean cloth, and then scored on the back, and slightly dredged with flour. Unless the butter or lard for frying is sufiicient in quantity to cover the fish well, and bear them up, they will sink heavily to the bottom of the pan, and perhaps stick there and burn. Also, if there is not fat enough, the fish will absorb all of what there is, and be disagreeably greasy.