Slice the fish and fry in butter. When half cooked, add a cupful of water, a chopped onion, a red pepper, and a can of tomatoes. Cook slowly for half an hour and serve with buttered toast.
Clean and cut the fish in squares. Season with salt, pepper, and Worcestershire sauce. Dip in egg, then in crumbs or corn-meal, and fry in deep fat.
Prepare the fish according to directions given above, dredge with seasoned flour, and fry in butter in a frying-pan.
Skin and clean the fish, cut into pieces. Soak for an hour in olive-oil and vinegar, dip in egg and crumbs, and fry in deep fat.
Soak the skinned fish in brine for an hour. Put into a saucepan with a chopped onion, cover with cold water, and simmer until they are tender. Take out the fish, season with salt, pepper, and butter, and thicken the liquid in which they were cooked with a tablespoonful each of butter and flour cooked together and mixed with half a cupful of boiling cream. Bring to the boil, add a teaspoonful of minced parsley and one egg well beaten. Pour the sauce over the fish and serve.
Boil the fish according to directions previously given. Thicken the remaining liquid with butter rolled in flour, season with salt, pepper, and lemon-juice, add two chopped hard-boiled eggs, pour over the fish, and serve.