Fat for Frying Fish

Lard renders fish more crisp than butter does; but fresh, pure olive-oil (salad oil, as it is commonly called in England) is the best ingredient which can be used for it, and as it will serve well for the same purpose, many times in succession, if strained and carefully stored as we have already stated, it is not in reality so expensive as might be supposed for this mode of cooking. There should always be an example quantity of it (or of any other friture*) in the pan, as the fish should be nearly covered with it, at the least; and it should cease to bubble before either fish or meat is laid into it, or it will be too much absorbed by the flesh, and will impart neither sufficient firmness, nor sufficient colour.