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Extra Large Empty Escargot - 24 pieces
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Pan-fried Fish

Pan-fried fish fillets make a tasty, quick-to-fix meal.

1 lb . (~ ½ kg) fresh or frozen fish fillets, thawed

1 egg, slightly beaten

½ cup flour or cornmeal

¼ cup bread crumbs

¼ cup milk

¼ cup oil or shortening

½ teaspoon lemon pepper

½ teaspoon salt

½ teaspoon pepper

Blend well egg and milk in shallow dish. Place flour, bread crumbs and spices in another shallow bowl. Dip fish in egg mixture; coat with flour mixture.

Heat oil in large skillet over medium-high heat. Fry fish 6 to 7 minutes or until golden brown. Turn once during cooking.

Fish cooks quickly and is therefore easy to overcook. To test for doneness, insert the fork tines into the thickest portion of the fish and twist gently. If the fish resists flaking and still looks translucent, continue cooking it.

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