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about one about one/two cups flourabout one tablespoons salt-free Creole seasoningone quarter teaspoon saltSix eight-ounce speckled trout filletsabout one one quarter sticks (ten tablespoons) butterabout one cup two tablespoons lemon juice, strainedabout one tablespoon Worcestershire sauceabout one teaspoon red wine vinegar (Recipes by ingridients vinegar) Peanut oil, for fryingLemon wedges. .
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