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Fried Filets of Halibut, Horly

Remove the skin and bones from a two-and-a-half-pound piece of the tail part of a fresh halibut, cut into six equal filets. Place them on a deep dish with half a sliced onion, the juice of a sound lemon, half teaspoon chopped parsley, two tablespoons oil, teaspoon salt and half teaspoon pepper, repeatedly turn the filets in the seasoning and let infuse in a cool place for fifteen minutes. Drain them, then lightly turn them in flour, lightly dip in beaten egg, and lightly roll in bread crumbs. Arrange them in a frying basket and fry in hot, but not boiling, fat for twelve minutes. Lift up, drain well on a coarse towel, sprinkle a little salt over, dress on dish with folded napkin and serve with one gill hot tomato sauce separately.