They should be crumbed, not floated in deep fat, but fried slowly in a couple tablespoonfuls of butter and lard.
Also fry fish in a pan of hot fat.

Shad is particularly fine, prepared in this manner (when not baked).

Cut in small pieces, which when breaded are floated in hot fat.

If the fat is the right temperature when the fish is put in, it absorbs less fat than when fried in a small quantity of lard and butter.
"ZWEIBACH" Cut wheat bread in slices not too thin.

Place in a warm, not hot, oven, and allow it to remain until thoroughly dry and crisp.