Lift each fish carefully from the oil in which it was put up, hold suspended for a moment to let most of the oil drip from it, squeeze a few drops of lemon-juice upon it and roll in very fine, peppered, cracker dust. Lay upon a buttered tin, or stoneware plate, and brown lightly upon the upper grating of a quick oven. Pass crackers, heated and buttered, and sliced lemon with them. They are a good luncheon or supper-dish.