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Subject:  Re: Pan-fried flounder Date:  10/9/2012  10:04 AM
Author:  chkNYC Number:  54599 of 56307

The oil is heated to 375 degrees F and only 1 or 2 pieces of fish are cooked at a time so that the oil’s temperature never drops below 350 degrees

But isn't that for "deep-fried" fish filets as opposed to the "pan-fried" filets that the OP was making?

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