Clean, wash and dry the fish, rub with flour, season with salt and pepper, dip in beaten egg, then in cracker dust or sifted bread-crumbs. Fry in deep fat.
Clean and gash the fish, roll in corn-meal and saute in hot salt pork fat. Serve with Tartar Sauce.
Prepare according to directions given for Sole with Fine Herbs.
Cover well-cleaned and lightly-gashed but-terfish with boiling water, season with one chopped onion, parsley and thyme, salt and pepper. Boil gently for about ten minutes if small. Take from the water, and serve with scalded milk seasoned with butter, pepper, salt, and minced parsley.