If a fish-kettle with strainer is used, the fish can be lifted out without danger of breaking.

If not, it should be thoroughly dredged with flour, and served in a cloth kept for the purpose.

In all cases drain it perfectly, and send to table on a folded napkin laid upon the platter.
In frying, fish should, like all fried articles, be _immersed_ in the hot lard or drippings.

Small fish can be fried whole; larger ones boned, and cut in small pieces.

If they are egged and crumbed, the _egg_ will form a covering, hardening at once, and absolutely impervious to fat.
Pan-fish, as they are called,--flounders and small fish generally,--can also be fried by rolling in Indian meal or flour, and browning in the fat of salt pork.
Baking and broiling preserve the flavor most thoroughly.
Cold boiled fish can always be used, either by spicing as in the rule to be given, or by warming again in a little butter and water.