Clean, removing head and tail (unless the fish are small); wash with
cold water and dry on piece of cheesecloth; sprinkle with salt, pepper
and flour on both sides. Heat one tablespoon bacon drippings or other
fat in heavy pan over hot fire. Put in fish; brown quickly on both
sides; reduce heat and fry 5 to 10 minutes longer, or fry in deep fat.
Serve with chopped parsley and lemon or sauce tartare page 36.