Spotted Fish, with Green Ravigote Sauce

Cut from twenty to twenty-four aiguillettes from the spotted fish; put these into a tureen with salt, mignonette, branches of parsley, a bit of thyme, bay leaf, basil, a little tarragon vinegar, a little good oil, six shallots and two cloves of garlic both finely minced, toss them about frequently in their seasoning so that they become thoroughly impregnated. Just when ready to serve, drain and roll them in flour. Have sufficient sweet oil poured into a frying pan to bathe the entire fish, let it get very hot, then plunge into it the slices to let attain a fine color and become quite crusty; drain and dress them in a pyramid form. Serve separately a green ravigote sauce (No. 531).