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Fish, Fried

Fish to be nicely fried should be wiped very dry, and floured before being put into the pan of boiling fat. Next to oil, clarified dripping is the best. Shake the pan gently until hot through. If you want the fish to look very nice, dip it into egg, and sprinkle with bread-crumbs before frying. Drain before the fire, and dish on a hot napkin. The time required for this mode of cooking will vary according to the size, quality, and thickness of the fish. (See FRY. TO.)