The pickerel ranks next to trout among game-fish, and should be fried
in the same manner. Especially—and I urge this with groaning of spirit,
in remembrance of the many times in which I have had my sense of
fitness, not to say my appetite, outraged by seeing the gallant fish
brought to table dried to a crisp throughout, all his juices wasted and
sweetness utterly departed—especially, do not fry him slowly and too
long; and when he is done, take him out of the grease!