Coastal Living JANUARY 2004
Rinse fillets under running water; pat dry, and sprinkle evenly with lemon juice.
Combine flour and next 6 ingredients in a shallow dish. Pour oil to depth of 1 inch into a deep skillet; heat to 375º. Dredge fish in flour mixture, shaking off excess. Fry, in batches, in hot oil 2 to 3 minutes on each side or until browned. Drain on paper towels. Serve with Basil-Caper Tartar Sauce.
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