Select choice, firm slices from this large and delicate looking FISH, and, after carefully washing and drying with a soft towel, with a sharp knife take off the skin. Beat up two eggs and roll out some brittle crackers upon the kneading board until they are as fine as dust. Dip each slice into the beaten egg, then into the cracker crumbs (after you have salted and peppered the FISH), and place them in a hot frying pan half full of boiling lard, in which a little butter has been added to make the FISH brown nicely; turn and brown both sides, remove from frying pan and drain. Serve hot.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)