Small Pan-Fish (Perch, Sun-Fish, Etc.)

They are generally preferred peppered, salted, then rolled in salted corn-meal, and fried either in a sauté pan with a little lard and some slices of pork, or in boiling lard. Théy make also a good stew en matelote, or a good au gratin. Their chief excellence consists in their being perfectly fresh, and served bot.


Should be broiled, and served à la maître-d'hôtel.