Fried Fish
Wash and dry the fish; season with salt and pepper, dip in fine bread crumbs, then in beaten egg, then in bread crumbs again. Place the fish in a frying basket and fry in hot fat, preferably olive oil. Be sure that the fat is hot; test it by lowering a small piece of bread; if it browns in thirty seconds the fat is sufficiently hot. Put only a few pieces of fish in the basket at a time and remove them as soon as they are brown. Garnish with parsley and serve with Tartare sauce.