992—Cabillaud Frit

Cut some slices of fresh cod, from one inch to one and one-half inches thick. Season them, treat them No. 174, Anglaise (for Egg-and-bread-crumbing), and fry them sufficiently to allow of their being well cooked all through. Dish them on a napkin with fried parsley and lemon, and send a butter sauce (No. 66, Butter Sauce), a tartare sauce, or a tomato sauce to the table at the same time as the fish.