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Fish, to Fry

The great excellence of fried fish consists in its freedom from grease. When practicable, the fish to be fried should be entirely immersed in fat which has attained the proper temperature--that is, when it is still, has a blue smoke rising from it, and fizzes and sends out air-bubbles when a little piece of bread is thrown into it. Fry to a delicate brown, and drain before the fire on an inverted sieve. Get the fish in good condition; let it be quite dry, dredge it with flour, brush with egg, and strew well with bread-crumbs. Use oil, butter, lard, or dripping. (See also FRY, TO.)