TO FRY FISH

Perch, brook trout, catfish, and all small fish are best fried. They should be cleaned, washed well in cold water and imme- diately wiped dry inside and out with a clean towel, and then sprinkled with salt. Use oil if convenient, as it is better than drippings or lard. Never use butter as it is apt to burn. See that the oil or lard is boiling hot before putting in the fish.