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Filets of Red Snapper

Bone and skin a three-pound piece fresh red snapper, then cut it in six equal filets. Season with a teaspoon salt and half teaspoon white pepper, well divided, dip each piece in cold milk and lightly roll in flour. Heat one tablespoon melted butter in frying pan, lay in the filets one beside another and fry for five minutes on each side, then set to bake in the oven for ten minutes. Remove, arrange on a hot dish, squeeze the juice of half a lemon over them, sprinkle half teaspoon freshly chopped parsley on top, add an ounce of butter to the pan, shuffle the pan on the fire until it attains a nice brown color, add half teaspoon anchovy essence, mix well, pour over the fish and serve.