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Fish Cheeks, Lips, and Maw

Fish and Seafood

Fish Cheeks, Lips, and Maw
up to 2 pounds of fish cheeks, lips, and/or maw
2 Tablespoons cornstarch
6 Tablespoons vegetable oil, divided if needed
1. Prepare cheeks, lips, and/or maw cut into one- to two-inch pieces.
2. Dust the cut pieces with part or all the cornstarch, as appropriate.
3. Heat wok and divide the oil if frying more than one kind of fish part, and fry it for two minutes. Then drain on paper towels, and fry another fish part. When all are fried and drained, mix then together and serve.

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