Note 5 — INDEX

No. 5. To prepare Fish for Frying.—Fish may be fried whole in steaks or fillets. Those to be fried whole must be dressed, then washed and wiped perfectly dry. Steaks are slices of fish cut crosswise; fillets are made from steaks or from pieces of fish cut off lengthwise, and may be any size or shape to suit individual tastes. The best way to make fillets is to dress and split the fish, remove the back bone and then cut the fish into halves, quarters or eights, according to size.