FIVE WAYS TO COOK BUTTERFISH
FRIED BUTTERFISH—I
Trim, draw, and clean the fish. Wipe dry, dip in milk, roll in flour and fry in a frying-pan in plenty of clear hot fat. Drain on a cloth, sprinkle with salt, and garnish with lemon and parsley.
FRIED BUTTERFISH—II
Clean, wash and dry the fish, rub with flour, season with salt and pepper, dip in beaten egg, then in cracker dust or sifted bread-crumbs. Fry in deep fat.
FRIED BUTTERFISH—III
Clean and gash the fish, roll in corn-meal and sauté in hot salt pork fat. Serve with Tartar Sauce.
BUTTERFISH WITH FINE HERBS
Prepare according to directions given for Sole with Fine Herbs.