Having cleaned the fish and dried them with a cloth, lay them, side by side, on a board or large dish; sprinkle them with salt, and dredge them with flour. After a while turn them, and salt and dredge the other side. Put some lard or fresh beef-dripping into a frying-pan, and hold it over the fire. When the lard boils, put in the fish and fry them of a yellowish brown. Send to table with them in a boat, melted butter flavoured with soy or catchup.
Flounders or other small fish may be fried in the same manner. Also tutaug or porgies.
You may know when the lard or dripping is hot enough, by dipping in the tail of one of the fish. If it becomes crisp immediately, the lard is in a proper state for frying. Or you may try it with a piece of stale bread, which will become brown directly, if the lard is in order.
There should always be enough of lard to cover the fish entirely. After they have fried five minutes on one side, turn them and fry them five minutes on the other. Skim the lard or dripping always before you put in the fish.
TO FRY TROUT.
Having cleaned the fish, and cut off the fins, dredge them with flour. Have ready some beaten yolk of egg, and in a separate dish some grated bread crumbs. Dip each fish into the egg, and then strew them with bread crumbs. Put some butter or fresh beef-dripping into a frying-pan, and hold it over the fire till it is boiling hot; then, (having skimmed it,) put in the fish and fry them.
Prepare some melted butter with a spoonful of mushroom-catchup and a spoonful of lemon-pickle stirred into it. Send it to table in a sauce-boat to eat with the fish.
You may fry carp and flounders in the same manner.