Blackfish a la Orly

Lift the fillets from a blackfish; remove the skin by laying the black side on a very level table or board; press down on the fish with the left hand, while with the right pass a knife between the skin and flesh. Divide the fillets into thin, lengthwise slices; marinate them in salt, sweet oil with minced onions, lemon juice, and tarragon leaves; two hours later drain them on a cloth, flour over, and dip in a good frying batter (No. 133); plunge them into hot fat, and cook slowly till a fine color, then drain, salt, and dress them on napkins with sliced lemon around; serve a tomato sauce (No. 549) separately.