Fried Shad

After the shad is cleaned and washed split it down the back, cut out the backbone,
divide the fish into pieces about three or four inches square, and lay them on a
clean dry cloth. Have in readiness a drippingpan, or a large fryingpan containing
hot fat one-half inch deep, roll the fish in flour seasoned with salt and pepper, put it
into the fat when smoking hot and fry it brown on both sides; use a broad spatula or
cake turner to turn over the pieces in order to preserve them entire. As quickly as
the pieces brown lift them out of the pan, lay them on brown paper for a moment to
free them from fat, and then turn them on to a hot dish. Serve with lemons,
pickles or cucumbers.