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Cooking Midwest fish
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Jonathan Sachs
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Cooking Midwest fish
(-L.) wrote:
>Personally, I don't like blackened anything. Try it again with fewer
>spices - I think you will be pleased.
Did. It was OK, but nothing special. Catfish may just not be for me.
What about whiting? That's also cheap right now, and it has the
advantage of not looking anything like carp or tilapia...
My mail address is jsachs177 at earthlink dot net.
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Cooking Midwest fish