So, how come one fish has a much bigger mouth than the other ones???  Just sayin' 

Does look like fun.  I've only seen this on tv.

Langa

4 tablespoons white wine vinegar, 1 bay leaf, 1 small onion (finely sliced), 3 peppercorns, 3 egg yolks, 175g butter cut into small cubes, fillets for six, seasoned flour, oil for shallow frying, 6-pack of good beer.

Put first four into a saucepan and boil until vinegar has reduced by about two thirds.  Strain and allow to cool.

In a steel or oven-proof bowl put put egg yolks then whisk in vinegar mixture.  Put bowl into a saucepan of gently simmering water then add cubes of butter, one at a time, and whisk fully into mixture before adding the next one.  Stir until thickened.  Keep warm.

Coat fillets in flour and shallow fry 2-3 minutes each.  You only want to heat them through, not overcook them.

Put 'em on warm plates, lots of sauce, then lemon butterflies and parsely either whole as garnish or very finely chopped and sprinkled over.

(Note:  if sauce looks like it might be separating at any time, whisk in 1-2 drops of boiling water.)

As accompaniment - a light Australian red, particularly a pinot noir.

Cheers and beers,

B.