For a quick supper solution, dredge fresh fillets in a simple cornmeal coating, then sauté until golden-brown.
When you fry fish in a skillet, be sure the oil is hot enough, otherwise the fish will steam instead of fry.
The thicker your fillets are, the longer they will take to cook.
Serve these easy fillets with tartar sauce, potato salad and sliced fresh tomatoes.
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