Trim, draw, and clean the fish. Wipe dry, dip in milk, roll in flour and fry in a frying-pan in plenty of clear hot fat. Drain on a cloth, sprinkle with salt, and garnish with lemon and parsley.

FRIED BUTTERFISH—II

Clean, wash and dry the fish, rub with flour, season with salt and pepper, dip in beaten egg, then in cracker dust or sifted bread-crumbs. Fry in deep fat.

FRIED BUTTERFISH—III

Clean and gash the fish, roll in corn-meal and sautÉ in hot salt pork fat. Serve with Tartar Sauce.

BUTTERFISH WITH FINE HERBS

Prepare according to directions given for Sole with Fine Herbs.

BOILED BUTTERFISH

Cover well-cleaned and lightly-gashed butterfish with boiling water, season with one chopped onion, parsley and thyme, salt and pepper. Boil gently for about ten minutes if small. Take from the water, and serve with scalded milk seasoned with butter, pepper, salt, and minced parsley.