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Browned Pan Fish

Dress the fish and dust with salt and pepper. Roll in fine dry crumbs to which a little Argo or Kingsford's Cornstarch has been added-one tablespoon to a cup of crumbs. Pour enough Mazola in a medium-sized frying pan to barely cover the bottom and saute the fish in this, first on one side, then the other, taking care that they do not brown too rapidly. It should take about eight minutes for small fish like perch. Serve with a garnish of sliced lemon, water cress, or radish roses.