Breaded Fish.
1/2 pint of dried bread crumbs.
1-1/2 teaspoonfuls of salt.
1/6 teaspoonful of pepper.
1 egg.
2 pounds of any kind of fish.
Fat for frying.
Have the fish free from skin and bones, and cut it into handsome pieces. Season it with the salt and pepper. Beat the egg in a soup plate and dip the fish in it, one piece at a time, getting every part covered with the egg; then roll in the crumbs and lay on a plate. Have enough fat in the frying kettle to float the fish. When it becomes so hot that blue smoke rises from the centre, put in the fish and cook for five minutes. Drain on brown paper and serve very hot.
Tartar sauce is particularly good to serve with breaded fish. Smelts are especially palatable when cooked in this manner.