Cut almost any kind of fish in fillets or pieces one-fourth of an inch thick, and one or two inches square; only be careful to have them all of the same shape and size. Sprinkle them with pepper and salt, and roll each one in batter (No. 2, page
98). Fry them in boiling lard. Arrange them tasteful-ly in a circle, one overlapping the other. Garnish with fresh or fried parsley. Potatoes à la Parisienne may be piled in the centre, and sauce Tartare (see page 128) served separately in a sauce-boat.