Fillets of Fish
Serve Cut any fish into slices about one inch thick, wash quickly, and wipe dry. Sprinkle a platter with chopped onion, lay the fillets on top of this, and dust with salt and pepper. Mix three tablespoonfuls of olive oil with one tablespoonful of vinegar, moisten the fish thoroughly with this, and stand aside one or two hours. When ready to cook dip the fillets first in egg, and then in bread crumbs, and fry in hot fat. Garnish with lettuce or cress and quarters of lemon.