A cheap and excellent dish is made by filleting the tail of cod, egging
and crumbing the pieces and frying them. Get about a pound and a half of
the tail of a fine cod; with a sharp knife divide the flesh from the
bone lengthways, cut it into neat pieces as nearly of a size as you can,
and flatten with a knife. Dip in egg, then in crumbs mixed with a little
flour, pepper, and salt. It is best to fry the cutlets in the
wire-basket in plenty of fat, but if this is not convenient they can be
done in the frying-pan; in any case, they should be done quickly, so
that they may get crisp.