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Coat the fish with plain flour.
Sprinkle the fish with salt and pepper.
Season the fish with salt and pepper.
We eat the fish with our hands.
Serve the fish with the potatoes.
Cover the fish with the mash.
Serve the fish with the fig relish spooned on top.
Wash off the jelly now coating the fish with salt.
Season the inside of the fish with salt and pepper.
Presumably we'd bonked all the fish with our anchors.
Dust half the fish with flour, shaking off the excess.
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