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Have the fish well scalded, washed and drained; cut slits in
the sides of each; season them with salt and pepper, and roll
them in corn flour; have in your frying-pan hot lard or bacon
drippings; if the fish have been kept several days, dip them
in egg before rolling them in corn flour, to keep them from
breaking; fry them light brown on both sides.
Tags: Fish Recipes
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