INSTRUCTIONS

• Cut fish into pieces 2 X 4 inches with approximately 1 inch thickness. Place on paper towel to drain excess moisture. Combine all dry ingredients in a large bowl. Dredge fish in the flour mixture, and shake off excess flour. Place immediately on hot oiled grill. Sprinkle with additional lemon & pepper seasoning. Add additional oil as needed. Turn fish only once to avoid breaking.
• Cook until the fish has changed color and the flour mixture is golden brown. Serve with red cocktail sauce or tartar sauce. Add more flour if doing a large group.
• Make additional seasoned flour mix as needed for larger quantities of fish. Discard or freeze leftover seasoned flour. Note: The trick to cooking moist fish: DO NOT OVER COOK.