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How to make it

  • Mix together flour with a little salt and pepper on a plate.
  • Pat the fish dry with paper towels, then coat both sides of the cutlets with the seasoned flour, shaking off the excess.
  • Heat about 1/8 inch of oil in a large frying pan until very hot.
  • Put the fish into the hot oil and cook for 3 minutes on one side, then turn and cook the other side for 2 minutes or until the coating is crisp and well browned.
  • Reduce the heat to low and cook for another 2-3 minutes or until the flesh flakes easily when tested with a fork.
  • Remove the fish from the pan and drain briefly on crumpled paper towels. If you are cooking in batches keep warm while cooking the remaining cutlets.
  • Serve immediately with a salad or steamed vegetables.

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