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Kingfish Saute, Danois

Scale and wipe two fresh kingfish of one and a half pounds each. Cut heads off, then split open through front, remove spinal bones and season all over with a teaspoon salt and half teaspoon pepper; lightly baste with a little milk, then roll in flour.

Heat one and a half tablespoon melted butter in a frying pan, add fish--cut side downward--and fry five minutes on each side. Set in oven ten minutes, remove, place on a dish, arrange twelve small anchovies in oil over them. Add one-half ounce butter in same pan, toss on fire until a nice brown, add the leaves from two branches parsley, the juice of half a sound lemon and a half teaspoon anchovy essence, toss well and pour over the fish, then serve.