Pompano Fillets Fried with Tomato Sauce

Remove the fillets from several fresh fish, also the skins; cut them across diagonally, and lay them on a dish to season; marinate the slices for a quarter of an hour in sweet oil, lemon juice and chopped parsley. Take up the pieces, one by one, dip them into a frying batter (No. 137), and plunge them in hot frying fat; let them slowly attain a good color while cooking, and when done drain and salt. Dress the fillets in a pyramid form on a napkin, and garnish with fried parsley and cut lemons, or else serve with a sauce-boat of tomato sauce (No. 549).