FISH FRY

Most of the smaller fish (generally termed pan-fish) are usually fried. Clean well, cut off the head, and, if quite large, cut out the backbone, and slice the body crosswise into five or six pieces; season with salt and pepper. Dip in Indian meal or wheat flour, or in beaten egg, and roll in bread or fine cracker crumbs (trout and perch should not be dipped in meal); put into a thick bottomed frying pan, the flesh side down, with hot lard or drippings; fry slowly, turning when lightly browned. Serve with tomato sauce; garnish with slices of lemon.
FISH FRY -2
Very small fish or slices of larger fish are often fried in deep fat. When they are prepared in this way, they are first dipped into beaten egg and then into crumbs or corn meal to form a
coating that will cling to their surface. Coated with such a material, they are fried in deep fat until the surface is nicely browned. After being removed from the fat, they should be drained well before serving.