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Filet of Blackfish, Equatorial

Pare off fins and scale two blackfish of one and a half pounds each. Cut off the heads, split them in two through the back, remove the spinal bones and skin, cut each half in two lengthwise pieces. Season with a light teaspoon salt and half teaspoon of paprika. Roll them in flour, dip in beaten egg, then roll them in finely shredded cocoanut. Arrange in a frying basket, plunge in boiling fat to fry for eight minutes. Lift them up, drain, sprinkle a very little salt over and dress on a hot dish, one overlapping another crown-like. Fill the centre with fried parsley, decorate with six quarters of lemon and serve with one gill of tomato sauce separately.