2 lb Croaker
1 ts Salt
1/4 ts Pepper
1/3 c  Flour
1/4 c  Butter
1/4 c  Corn oil
1/3 c  Chopped shallots
3    Minced garlic cloves
3/4 c  Dry white wine
4 ts Dijon style mustard
3/4 ts Thyme
1/2 ts 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.