To Fry Plaice or Flounders

Ingredients

• plaice or flounders
• salt
• flour
• egg
• fine bread-crumbs
• plenty lard

Instructions

1. Sprinkle the fish with salt and let them rest for two or three hours before dressing.
2. Wash and clean the fish thoroughly.
3. Wipe them very dry.
4. Flour them well.
5. Wipe them again with a clean cloth to remove excess flour.
6. Dip them into beaten egg and fine bread-crumbs to coat completely.
7. Fry them in plenty of hot lard until golden and cooked through.
8. If the fish are large, you may instead raise the flesh in handsome fillets from the bones before coating and frying, finishing them as directed for fillets of soles.