Fried Perch, and other Pan-fish.
Clean, wash, and dry the fish. Lay them in a large flat dish, salt, and dredge with flour. Have ready a frying-pan of hot dripping, lard, or butter; put in as many fish as the pan will hold without crowding, and fry to a light brown. Send up hot in a chafing-dish.
The many varieties of pan-fish—porgies, flounders, river bass, weak-fish, white-fish, etc., may be cooked in like manner. In serving, lay the head of each fish to the tail of the one next him.