To Fry Fish
After the fish is well cleansed, lay it on a folded towel and dry out all the water; when well wiped and dry, roll it in Indian meal. Have a thick-bottomed frying pan with plenty of fat salted (a tablespoonful of salt to each pound of lard) for fresh fish which have not been previously salted; let it become boiling hot, then lay the fish in and let it fry gently until one side is a fine, delicate brown, then turn the other; when both are done take it up carefully and serve quickly, or keep it covered with a tin cover, and set the dish where it will keep hot.