Use smaller fish for this purpose than for boiling. Clean, wipe dry,
inside and out, dredge with flour and season with salt. Fry in hot
butter or dripping. A mixture, half butter, half lard, is good for
frying fish. The bass should be done to a delicate brown—not to a
crisp. The fashion affected by some cooks of drying fried fish to a
crust is simply abominable.
Fried bass are a most acceptable breakfast dish.