Fried Fillets Of Fish Recipe 1

Have thick pieces of fish freed from fat and bone; season with salt and pepper if approved and, if the flavor be agreeable, rub each fillet with the cut side of an onion. Have ready sifted bread crumbs from the center of a loaf of bread, and an egg beaten and diluted with two tablespoonfuls of water; dip the pieces of fish in the egg, then in the crumbs, to cover them completely, then shake off superfluous crumbs. Dip a frying basket into a kettle of hot fat, set it on a tin plate and in it dispose two or four pieces of fish; lower the basket into the hot fat, of which there should be enough to cover the fish, and let cook from three to six minutes. If the fish be not rolled, three or four minutes of cooking will be enough. Rolled fillets will take from four to six minutes.