Clean, wash, and dry the fish. Lay them in a large flat dish, salt, and
dredge with flour. Have ready a frying-pan of hot dripping, lard, or
butter; put in as many fish as the pan will hold without crowding, and
fry to a light brown. Send up hot in a chafing-dish.
The many varieties of pan-fish—porgies, flounders, river bass,
weak-fish, white-fish, etc., may be cooked in like manner. In serving,
lay the head of each fish to _the tail of the one_ next him.