Recipe - Deviled Croaker

2 pound Croaker
1 teaspoon Salt
One fourth teaspoon Pepper
1/3 cup Flour
One fourth cup Butter
One fourth cup Corn oil
1/3 cup Chopped shallots
3 Minced garlic cloves
Three fourths cup Dry white wine
4 teaspoon Dijon style mustard
Three fourths teaspoon Thyme
One half teaspoon Sage

Wipe fish with damp cloth; sprinkle inside & out with salt & pepper;
dip in flour. Heat half the butter & oil in large skillet; fry fish,
until lightly browned, about 5 minutes per side. Remove fish to
heated platter. Continue cooking remaining fish, adding more butter &
oil as needed. Add shallots & garlic to pan juices; cook until
tender. Combine wine, mustard, thyme & sage: add to shallots & cook
until sauce is slightly thickened. Pour over fish & serve piping hot.
Bass, lake trout & scup may be used.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip