Fried Fish

The great art in flying fish is, to have it free from grease, and in that state it is one of the most delicate descriptions of food that can be given to the invalid, and at the same time the most nourishing. The sudden immersion in the fat solidifies the albumen in the flesh of the fish, and renders it easy of digestion; the coating of breadcrumbs prevents the fat penetrating into the fish, and when eaten by the invalid, the skin should be removed, and only the white flesh partaken of.

The great point is to have plenty of fat in the pan, for it is not wasted, for from it. If it is kept at a proper degree of heat, in the same pan a sole may be fried, and at the same time an apple fritter; neither will taste of the other, proving that the high degree of heat in the fat prevents the flavour of the object immersed in it escaping.