Ask your fishmonger to take out the backbone without splitting the fish apart. Season with salt and pepper, roll in egg and pounded cracker, and fry whole in hot fat. Salad oil is best for this purpose, if you would have the fish very nice.

Garnish with sliced lemon.

BLUEFISH FILLETS. Have the backbone taken out, and cut the fish cross-wise into pieces about two inches in width. Leave them in a mixture of olive oil and lemon-juice for half an hour; then dip in beaten egg and coat thickly with pounded crackers salted and peppered, and set them in a refrigerator for an hour before frying them in , deep fat.

Garnish with parsley and serve with lemon or a sauce tartare, or a mayonnaise dressing