To Pan Fish
Dry fish, rub in flour which has been seasoned with salt and pepper, and fry in a frying-pan in a small amount of fat.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Dry fish, rub in flour which has been seasoned with salt and pepper, and fry in a frying-pan in a small amount of fat.