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Wash cleaned fish,
which should be butterflied or filleted. Salt and pepper generously. Roll in corn meal.
Fry in deep, hot peanut oil (350 degrees) for 3 to 5 minutes, turning if necessary or until fish
flakes easily when tested with a fork. Fish will be golden brown. Drain on
absorbent paper.
Fish Fry Pointers:
Use a large, deep pan to avoid crowding fish. Turn fish once when crisp and
golden. For fillets, brown skin side last. After frying, drain fish immediately
on paper towels to remove fat.
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