A black skinned fish of the perch species, found plentifully South.

Fried Blackfish With Bacon

The fish scaled, trimmed, seasoned, rolled in flour; the bacon fried; the fish then fried in the bacon fat; served with a slice of the bacon, garnished with chip potatoes, parsley, and a slice of lemon.

Broiled Blackfish With Parsley Butter

The fish scaled, trimmed, scored, brushed with melted butter, seasoned, rolled in flour, brushed again with butter and broiled; served with maitre d'hotel butter poured over the fish, and garnished with Julienne potatoes.

Blackfish Saute With Fine Herbs

The fish scaled, trimmed, seasoned, rolled in flour, sauted in butter, then placed in another sautoir containing fines herbes sauce, simmered for a few minutes, served with some of the sauce poured around, and garnished with Par-isienne potatoes.

Baked Blackfish, Oyster Sauce

The fish scaled, trimmed, seasoned, placed in a baking pan, brown oyster sauce strained over the fish, baked to a glazy appearance; served with a brown oyster sauce poured over the fish, and garnished with small potato croquettes.

Boiled Blackfish, Italian Sauce

The fish scaled, trimmed and put to boil in boiling water containing an onion stuck with cloves, slices of carrots, salt, bay leaves and a little vinegar, simmered till done; served with a white Italian sauce, and garnished with quarters of small potatoes sprinkled with parsley.