|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Clarified butter||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed, For Frying)|
Clean and fillet the fish.
Sprinkle with salt and then dry it.
Beat up the egg, dip in the fillets and sprinkle with dried breadcrumbs.
Heat the butter until a blue smoke arises.
Put in the fillets, which will fry very quickly.
Drain and serve with lemon wedges.
These fillets can be used cold in aspic jelly, served with green salad.