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Crunchy Fried Fillets

1 lb Perch fillets; thawed
Flour, all-purpose
1 Egg; beaten
3 tb Water
25 Crackers, saltine; to 30
Oil, salad; hot

Lightly salt fillets; dredge each in flour. Beat egg and water; dip floured fillets in egg mixture. Coat well with cracker crumbs, pressing crumbs into fish. Fry fillets in hot oil over medium heat until browned. Drain on absorbent paper.

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