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One Egg (Tablespoonful of Salad Oil)

One tablespoonful of Salad Oil.

Breadcrumbs. Skin and fillet the whitings, and season the fillets with pepper and salt and lemon juice; roll them in flour, beat up the egg with the salad oil and dip the fillets into it, roll them in fresh breadcrumbs and smooth them over with a knife. Dip the end of each fillet in egg, and skewer them in the shape of rings; fry them nicely in boiling fat, drain them, then serve them piled up on a folded napkin with fried parsley on the top; garnish with quartered lemons, and serve with a good tomato sauce.