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Beignets of Herrings

Remove skin and bones from two smoked herrings, cut in half-inch, slanting, thick pieces, place in a deep dish, cover with cold milk and Jet soak for two hours. Drain on cloth, place on plate, squeeze over juice of half a sound lemon, add half teaspoon freshly chopped parsley, two tablespoons oil, turn well in seasoning and let infuse for fifteen minutes. Prepare a frying batter, roll herrings in it, then drop one by one in boiling fat and fry for ten minutes, turning once in a while with a skimmer. Lift up, thoroughly drain on cloth, dress on hot dish with a folded napkin crown-like, decorate with a little parsley greens, six quarters lemon, and serve with a tartare sauce separately.