Tunny Fish or Horse Mackerel-Fried-with Arrowroot Mayonnaise Sauce

Lift the fillets from a young tunny fish or from a horse mackerel, suppress the skin and from the meats cut some lenthwise slices or aiguillettes, lay these on a dish to season with salt, mignonette, slices of onions, sprigs of parsley, thyme, bay leaf, oil and vinegar. Leave to marinate for two hours, then drain and wipe dry, dip them in eggs, then in bread-crumbs, fry to a good color; drain and dress on a folded napkin placing a bunch of fried parsley on top. Serve separately arrowroot mayonnaise sauce (No. 611).