You can use good, sweet dripping for this purpose, or the fat that runs from a few slices of fat salt pork cooked in a frying-pan.

Lay the fish in olive. oil and lemon for an hour. Rub well with peppered and salted flour, and set in a cold place for half an hour. Put into the hot fat, cook steadily until browned on the lower side, turn with care, and cook the other.

Drain off the fat and serve. Small fish may also be cooked in this manner.