Bluefish with Mayonnaise and Tarragon

Lift the fillets from very fresh bluefish, also the skin covering the meats by placing the fish on a very even board and pressing down on the fish with one hand, while using the other to slip a thin, straight knife between the skin and meat. Cut the fish into slices, season, and bread them by first dipping them in eggs and then in bread-crumbs; put the pieces on to cook in a sautoir with clarified butter, being careful to turn them over when nicely browned on one side; when done equally well on both sides, drain and serve them on a hot dish surrounded with quartered lemons. Serve separately at the same time a mayonnaise sauce with tarragon (No. 612).