When perfectly executed, the method of breading and frying food that is called à l’anglaise (English style) by the French and standard breading procedure by most American cooking professionals forms a case that keeps the grease out and lets the food inside it steam. The breading separate from the food – fish in the instance – creating a puffy bubble. The proper format is: season lightly, dredge in flour, dip in egg wash, drain and cover with breadcrumbs. The food must be completely sealed. For best results the breadcrumbs should be fresh and the fish breaded seconds prior to cooking. The fish can be deep-fried in hot oil or pan-fried in clarified butter, which is what I prefer. Besides flounder, many other kinds of fish, such as wolfish, tautog, ocean perch, tilefish, hake and Pollock, can be prepared à l’anglaise. Very small fish, like smelts and alewife, are ideal. Firm fish (swordfish, tuna, shark) and fatty fish like salmon and bluefish are not suitable.