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Pan Fried Trout or Whiting

  Clean the fish, removing the eyes. Lightly salt the inside of each fish. Place flour, salt, seafood seasoning, and pepper in a plastic bag. Shake each fish in the flour mixture.
  In a large heavy skillet heat the butter. Add fish, frying until golden brown--approx. 6 minutes on each side. Place whole fish on heated platter. Put fresh parsley in eye sockets of fish. Arrange a slice or two of lemon on each fish.
  To fillet, gently lift up the head of the fish. Place a fork behind the gill and center backbone. Pull the head back toward the tail. The whole backbone will come away from the fish, leaving the bottom fillet on the platter. Turn the fish. The spine with all the bones intact will lift out easily.

Serves 4

4 fresh whitings or trout
1/2 cup flour
1/2 t. salt
1/2 t. seafood seasoning
dash pepper
about 4 T. butter for frying
lemon and parsley for garnish

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

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