Bone and skin the fish, and cut it into even slices; or if a flounder or any flat fish is used, begin at the tail, and, keeping the knife close to the bone, separate each side of the fish neatly from it; then cut each side in two, lengthwise, leaving the fish in four long pieces. Remove the skin carefully. After hav-ing sprinkled pepper and salt over them, roll each piece first in sifted cracker or bread crumbs, then in half a cupful of milk mixed with an egg, and then in the crumbs again. They are better fried in a sauté pan in a little hot butter; yet they may be sautéd in a little hot lard, with some neat slices of pork, or fried in boilino; lard.