Salt 2 lbs. cleaned whitefish and refrigerate 1 hour. Dredge in flour or a mixture of fine bread crumbs and flour. In a skillet melt 3-4 Tablespoons butter and then add the fish.

Simmer on very low heat so that the butter barely bubbles and fish does not sizzle. About 10 minutes per side should be more than enough. Fish is done when it flakes easily. Serve straight from the skillet garnished with lemon wedges. 

Serve with boiled new potatoes drenched with the pan drippings.