Defrost and clean the fish if necessary. Dredge all pieces in flour by shaking them in a sturdy bag with the flour. Bring the oil to a high heat (425) Drop the fish a few at a time into the oil so the pan is not full. Scoop out with a slotted spoon and drain on brown paper. Lightly salt immediately. Serve on a hot platter with lemon wedges. Serving suggestions Spaghetti w/ garlic and oil fresh green salad crispy Italian bread
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