Frostfish or Whiting, Fried

Make a slight incision on each side of the fish; season with salt and roll them briskly in flour; plunge them in small quantities into hot frying fat and let acquire a color while cooking. The smaller the fish, the hotter the fat must be. When fried, salt and dress them at once. All fried articles should be served very hot, and garnished with fried parsley or simply sliced lemon. The smaller fish such as gudgeons, etc., are dipped in milk and flour, then fried on a hot fire; dress them in pyramid form on a napkin with fried parsley on top and quartered lemon around.