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Pan-Fried Fish

This method is generally used for small fish, or fish steaks. The fish should, of course, be cleaned, then dusted with salt and pepper, and rolled in flour, cornmeal, fine cracker crumbs, or fine bread crumbs. Melt enough Snowdrift in a frying-pan or skillet to barely cover the bottom, and when hot, lay in the fish, browning it first on one side, then on the other, and allowing from ten to twelve minutes for the cookery. Serve with sliced lemon, or any of the sauces enumerated for Broiled or Boiled Fish.