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1 C. flour or real fine corn meal
1 Tsp coarsely ground black pepper (you may add more if you like)
1 Tsp. onion powder
1 Tsp. paprika
1/2 Tsp. mustard powder(you may increase to full tsp if you like)

Make an eggwash of 2 eggs and 2 Tbsp water, blend for 1 minute.

Rinse fillets, pat dry, dip in eggwash, dredge in flour/spice mixture. Let sit in refridgerator for 1/2 hr. Pan fry in 1/4" oil over med/high heat, 90 seconds on first side, maybe 50-60 seconds on the second side.
Check for doneness, fish is best when just barely cooked through.
 
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