A nicer method, however, with fish, whether small or in slices, is to dip them first in flour or fine crumbs, then in beaten egg,--one egg, with two tablespoonfuls of cold water and half a teaspoonful of salt, being enough for two dozen smelts; then rolling again in crumbs or meal, and dropping into hot lard.

The egg hardens instantly, and not a drop of fat can penetrate the inside.

Fry to a golden brown.
Take out with a skimmer; lay in the oven on a double brown paper for a moment, and then serve.
_Filets_ of fish are merely flounders, or any flat fish with few bones, boned, skinned, and cut in small pieces; then egged and fried.
To bone a fish of this sort, use a very sharp knife.

The fish should have been scaled, but not cleaned or cut open.

Make a cut down the back from head to tail.