Choose them of an even size; wash them, wipe them dry, dip them in milk, then in flour. Beat up an egg with a tablespoonful of cold water; dip each fish, after shaking off superfluous flour, in the egg and then in sifted bread-crumbs, or cracker-dust; lay each one as you do it on a bed of cracker-dust. Have the lard in a deep kettle, just as if for doughnuts; when it is very hot and smokes, drop in a piece of bread; if it becomes pale brown in a few seconds, it is hot enough, if not, wait; drop in a piece more; if now hot enough, put in the fish, using a frying-basket if you have one; do not fry too many at a time. They should, if your fat was hot enough, be a beautiful yellow brown in one minute, if they are not, let it get hotter before you put the next lot in. Every one should be exactly the same pale color, and there will be no difficulty in this if the frying is done according to rule.

Serve with Tartar sauce or caper sauce (see recipe).