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Frying Fish in Deep Fat

Small fish, or fillets of fish, may be fried in deep fat. If small fish are used, clean them, remove the fins, and gash the back bones. Dust the fish with salt and pepper, roll them in flour, dip in slightly beaten egg, diluted with a fourth cupful of milk or water, to each egg, and roll the fish in fine dry bread crumbs, cracker crumbs, or cornmeal. Lay in a frying basket and plunge into deep, hot Snowdrift, which will brown a bit of bread in a minute and a half. When golden brown, remove from the fat and drain on crumpled paper.

Fillets of fish should be treated in the same way. The fish may be accompanied with any of the sauces enumerated for Broiled or Boiled Fish.