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Fish fry. Red snapper. Sand Dabs. Catfish. Shrimp
Dip the in package Fish Fry Coating mix and Fry in oil of your choice. I use grapeseed oil. Low smoke point and neutral taste.
I had some ripened plantains and peeled, sliced and fried them until they brown and float.


  • Patricia Stover I love catfish too and shrimp. I’ve never tried plantains.
  • Sybil Davis Plantains are similar to regular bananas but starchier. Green or ripe have to be cooked. Common here in Southern California and the Caribbean, Pacific islanders. Mexico and central and south America.
  • Patricia Stover Sybil Davis, I grew up and live in WV so I was never really exposed to it.
  • Sybil Davis Understandable Patricia Stover. Regional cuisine specialties in every state.

  • Sybil Davis I use this well seasoned fish fry for all my seafoods. Usually found near the Shake and Bake, or fresh seafood counter.



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