Fried Fish
For small fish or fish steaks wash and wipe thoroughly. Dip each piece into slightly beaten raw egg then roll in corn-meal or fine stale bread crumbs (the latter are best). Have ready a deep kettle partly filled with smoking hot fat. Immerse two or three pieces at a time; it will take them four or five minutes to cook. When golden brown lift out and drain on unglazed paper before serving. Be sure the fat is smoking hot before putting in each lot of fish.