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Fried Butterfish

Neatly wipe six very fresh, medium-sized butterfish; place them on a dish, season with a teaspoon salt and half teaspoon white pepper, then baste with a gill cold milk and briskly roll in flour. Heat three tablespoons melted lard in a frying pan, place them in the pan, one beside another, and fry for five minutes on each side. Lift up with a skimmer, dress on a hot dish, decorate with thin slices of lemon and parsley greens and serve.