Clean, removing head and tail (unless the fish are small).
Wash with cold water and dry on piece of cheesecloth.
Sprinkle with salt, pepper and flour on both sides.
Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire.
Put in fish; brown quickly on both sides; reduce heat and fry 5 to 10 minutes longer, or fry in deep fat.
Serve with chopped parsley and lemon or sauce tartare.