fish but leave them whole. Season and dip them first in milk and then in
flour. Fry them separately in the clarified butter, taking care not to
overheat the pan. Turn once, using a big fish slice.
Keep the first warm
while cooking the second. Serve sprinkled with lemon juice and chopped
parsley, and a final splash of fresh butter heated to foaming point.
Garnish with lemon wedges.
Note - cooking more than two fish in
sequence usually makes the fat too hot, necessitating a clean frying-pan
and a fresh quantity of clarified butter.