Fillet a brill by passing a good knife from the head to the tail of the
fish close to the middle bone, hold your knife in a slanting direction
keeping it close to the bone (without cutting the bone) until you reach
the fins, proceed in like manner until you have got off all the meat
from the bones, then cut each fillet in halves, or in four pieces if
they are large, egg and bread-crumb each piece, then dip them in
clarified butter and again bread-crumb them; when ready fry them of a
yellowish brown in salad oil, dish them upon a napkin, and have a good
lot of fried parsley, which place in the middle, dishing your fillets
round it, serve with a sauce Hollandaise (see Turbot à la Hollandaise,
No. 206,) in which you introduce a tablespoonful of the best salad oil.
To fry fish in oil you merely require to cover the bottom of your
sauté-pan and let it get very hot before you put the fish in it.