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Filet of Bass, Bostonienne

Scale, trim, cut the head off and split in two a fresh three-pound striped bass. Remove the spinal bone, skin it, then cut each half in three slanting equal pieces. Season with a teaspoon salt and half teaspoon pepper, then roll in flour, dip in beaten egg and lightly roll in bread crumbs. Arrange in a frying basket, plunge in boiling fat, fry for ten minutes, take up, drain on a cloth and arrange on dish with a folded napkin. Place six thin slices of broiled bacon over the fish, decorate with six quarters lemon and a little parsley greens and serve.