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Fried Fillets of Halibut or Flounder

Instructions

Clean fish and cut in long or short fillets. If cut in long fillets, roll and fasten with skewers. Sprinkle fillets with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat, and drain. Serve with Sauce Tartare.

Source

The Boston Cooking-School Cook Book (1896).

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