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Kingfish Saute, Meuniere

Draw, trim and wipe well two very fresh kingfish one and a half pounds each. Have two tablespoons milk on a plate with a teaspoon salt and half teaspoon white pepper, repeatedly turn the fish in the mixed milk and then roll in flour.

Heat two tablespoons leaf lard in a frying pan, add the fish and cook for five minutes on each side. Set in the oven for ten minutes. Remove, dress on a hot dish and squeeze the juice of half lemon over. Sprinkle a teaspoon chopped parsley over, remove all the fat from the pan, add half ounce butter; toss the butter in the pan until a nice brown colour, pour over the fish and serve.