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Filet of Sea Bass, Ravigote

Cut off fins and scale a three-pound fresh sea bass. Cut head off and split in two through back. Remove spinal bone, tear off skin from filets, then cut each filet in three slanting, equal pieces. Season with half teaspoon salt and three saltspoons pepper, then lightly roll in flour, dip in beaten egg, roll in bread crumbs, arrange in a frying basket, plunge in boiling fat and fry ten minutes. Lift up, drain on a cloth, sprinkle a little salt over. Dress on a hot dish with a folded napkin, decorate with a little parsley and six quarters lemon and serve with a ravigote sauce separately.