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Salmon Fillets, Fried

Cut the fish into neat fillets. Egg and breadcrumb these, and fry them in hot fat till they are done enough. Dish the fillets in a circle, and send tartar sauce, ravigote sauce, aurora sauce, or Indian sauce to table with them. By way of variety, the centre of the circle may be filled with oysters, prawns, or shrimps, mixed in Dutch sauce, with a further quantity of sauce in a tureen. Fried fillets of salmon are frequently served without sauce, and with the juice of a lemon strained over them. Time to fry, ten to fifteen minutes, according to the thickness of the fish. Probable cost, salmon, when plentiful, 1s. to 1s. 4d. per pound.