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There are a million ways to cook a good fish, and I’m not one to turn my nose up at most of them. Anything that lives in the oceans, rivers, and lakes is on my menu. This way of making fish is the one I always use whenever I need to know I won’t be disappointed. It’s got a perfect crunchy fried fish texture, without being unhealthy. The flavour is totally up to you, there are a few ways I make it that I like but it’s very versatile in what spices you use. The whole thing takes about fifteen minutes from raw to on the plate, you can’t ask for anything easier or faster. Grab your favourite fillets of fish (Tilapia is my favourite), any firm, white fish is fine. Flounder is what I’m using here. In one bowl combine three eggs, and an equal amount of the mustard you have around. It should form a gravy like texture when you mix them together.

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Add a good amount of spices, this has a mixture of dill, garlic, and jalapeno (no heat in it), and I added paprika. Isn’t it pretty? In another bowl, mix a lot of instant potato flakes (2 cups sounds right) with more of the spices you used in the egg mixture.

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Picture 370 A little olive oil in the pan is all you need. Make sure the bottom of the pan is covered by the oil, then cook the fish on each side at a medium heat for about seven minutes. How long you cook them depends on how thick they are, the fish should be opaque and flake easily with a fork. They should be a nice golden brown, without getting very dark.

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The salad was very simple. Romaine lettuce, garbanzo beans, green onions, and strawberries, with a Paula Deen Vidalia Onion salad dressing. Very tasty!

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