This method is best suited to small fish of medium size. All the white fish should be rolled in flour and oil or clarified butter. Placed on a grid under a very bright fire, taking care that the grid is very hot before placing fish thereon. If you omit this the fish will stick to the grid.

Salmon, trout, red-mullet, herring, mackerel need not be floured but must be rolled in oil or clarified butter in order to give fish a light brown color and secure the fine flavor.

This is the only way recommended for grilling except by cooking by the paper bag process which I introduced and which is equivalent to the best grilling and without all sorts of appliances. Maître d'Hôtel, anchovy sauces, Ravigote, deviled sauce are the best sauces for grilled fish.

Fish Frying à la Française. Is performed by rolling the fish (after cleaning) in salted milk and then in flour. It is then plunged into boiling fat and cooked until a light brown color. It is then allowed to drain and is ready to serve.