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Flounders, Fried

Lay them in salt and water for an hour or more to get rid of the muddy flavour, or rub them well on all sides with salt, which will make the fish firm. Dry them, dip into egg, and cover with bread-crumbs. Fry in oil or boiling fat, and serve on a hot napkin. Garnish with crisped parsley. Time, five to ten minutes to fry. Probable cost, 6d. to 1s.