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Bleeding any fish early is key. I’m cooking tog similar to sea bass. Roll in beaten egg, press firmly into panko mixed liberally with chef Paul’s blackened redfish magic, into to fridge for 30 minutes. Side burner on grill with cast iron skillet and really hot canola oil, cook fast and hot until crispy and golden brown. I love chowder but my better half isn’t a fan, so not worth the effort unless family is coming.
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