| How To Cook: |
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1. Marinate grouper pieces in beer for one hour.
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2. Dry fish well, pressing between absorbent papers.
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3. Roll in seasoned flour and shake off excess flour. Fry in hot oil to a depth 1/8 inch.
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4. Fry quickly, turning once. Allow approximately ten minutes cooking time, depending on thickness of the slices.
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5. Drain on absorbent paper. Serve with tartar sauce and/or lemon slices.
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