FRESH FISH FRY by www.country-cooking.com
Have the fish well scalded, washed and drained; cut slits in the sides of each; season them with salt and pepper, and roll them in corn flour; have in your frying-pan hot lard or bacon drippings; if the fish have been kept several days, dip them in egg before rolling them in corn
flour, to keep them from breaking; fry them light brown on both sides.
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