Instructions: Cut into legthwise slices. Season with hot pepper and salt and squeeze lime juice over, set aside for 30 min. Heat cooking oil in frying pan. Dip fish in egg and roll on cracker meal. Deep fry in hot oil until golden brown.

Melt butter and add lime juice, pou it over the cutlets. Serve with a salad as a light lunch or use as an appetizer with Devils sauce.

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