Scale the fish with the utmost thoroughness, remove the entrails, wash very thoroughly, and salt both inside and out. Then cut the fish into convenient slices, place them on a strainer, and leave them there for an hour.

Meanwhile, place some flour in one plate and some beaten eggs in another, and heat a large frying-pan half full of oil, or animal fat. Now wipe your fish slices thoroughly with a clean cloth, dip them first in flour and then in beaten eggs, and finally fry until browned.

Another Method Of Frying Fish

Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk of an egg, and a pinch of salt. Stir in one gill of tepid water and place the whole to stand for half an hour in a cool place. Next beat the white of an egg stiff and stir into the batter. Dip each fish into the mixture, then roll in breadcrumbs and cook in boiling oil. Butter must not be used.