Fried Fillets of Haddock

Serve fried fillets of haddock with Dutch sauce.

Skin and clean a haddock, cut the flesh into fillets, trimming them into pieces about six inches long, dip them into well beaten egg and then into sifted breadcrumbs. Be sure that they are well covered, plunge them into a fryingpan of boiling fat, and fry to a rich color, turning them over, in order to cook both sides. Take them out, drain, put them on a cloth spread over a dish, and serve with a sauceboatful of Dutch sauce.