Most of the smaller fish (generally termed pan-fish) are usually
fried. Clean well, cut off the head, and, if quite large, cut out the
backbone, and slice the body crosswise into five or six pieces; season
with salt and pepper. Dip in Indian meal or wheat flour, or in beaten
egg, and roll in bread or fine cracker crumbs--trout and perch should
not be dipped in meal; put into a thick bottomed iron frying pan, the
flesh side down, with hot lard or drippings; fry slowly, turning when
lightly browned. The following method may be deemed preferable: Dredge
the pieces with flour; brush them over with beaten egg; roll in bread
crumbs, and fry in hot lard or drippings sufficient to cover, the same
as frying crullers. If the fat is very hot, the fish will fry without
absorbing it, and it will be palatably cooked. When browned on one
side, turn it over in the fat and brown the other, draining when done.
This is a particularly good way to fry slices of large fish. Serve
with tomato sauce; garnish with slices of lemon.