Fried Halibut
Carefully wash and dry firm slices of the fish and remove the skin. Salt and pepper each slice and dip in beaten egg and then in cracker dust or crumbs. Add a little butter to a pan half full of boiling lard to make the fish brown nicely. Drop in the slices and fry till done, turning so as to brown both sides. Or, wash, dry and season the slices as directed, then dredge with flour and fry in hot pork-drippings, the latter made by frying brown thin slices of pork.