The general treatment is the same with all. They can be floured and fried, but are invariably nicer and more comely when rolled in egg and fine crumbs. Clean, wash, and dry them inside and out; rub with salted and peppered flour, then dip in egg and roll in cracker-dust, or very dry fine crumbs. Heat the fat gradually, and have it deep enough to float the fish. Otherwise they are saute, not fried.

Strain the fat and set it away against you wish to fry other fish. Unless you are so unfortunate as to let it get scorched, you can use it more than once.