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I usually fry fish Louisiana style by dipping fillets in beaten egg yolks, then salted corn meal. But, tonight, I didn't have enough corn meal to do the job, so I added in some Mexican rice flour (Tres Estrella from Walmart, very cheap & GF confirmed). The mixture was about 1/3 corn meal & 2/3 rice flour. I pan fried talapia fillets in about 1/4" palm oil (Spectrum organic shortening) for about 2 1/2 minutes on each side. IT WAS YUMMY! Very light & not greasy.
Valerie in Tacoma
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