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Old 04-11-2019, 06:02 PM   #51
Hunteraudit
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Originally Posted by Burntorange Bowhunter View Post
All this dang mustard.

I have been eating fried catfish and crappie for 48 years and never have I or my dad or grandpa put mustard on it....or a brisket/ribs.

Never had an issue with the cornmeal or seasonings not sticking.
Glad I aint the only one. I just roll the fish around in some of the prepackaged mix and it comes out with plenty of breading.
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Old 04-11-2019, 06:20 PM   #52
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Most of the time I use straight cornmeal, but if Im feeling like pushing the envelope I will pulverize a bag of Capn Crunch cereal and mix it half-and-half with cornmeal.
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Old 04-11-2019, 06:40 PM   #53
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Why are yall peoples adding SALT to that Louisiana fish fry batter mix ?
According to the label its a whooping 25% salt already with 570mg of salt per serving
Heck you could tan a deer hide with that stuff!!!!
Add mustard to that and wow anyone know of any other less salty mixture as I do love some good fish
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Old 04-11-2019, 07:39 PM   #54
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Originally Posted by pilar View Post
Why are yall peoples adding SALT to that Louisiana fish fry batter mix ?
According to the label its a whooping 25% salt already with 570mg of salt per serving
Heck you could tan a deer hide with that stuff!!!!
Add mustard to that and wow anyone know of any other less salty mixture as I do love some good fish


It's too salty for me. I will mix the Louisiana seasoned fish fry and corn meal 50/50.
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Old 04-11-2019, 07:47 PM   #55
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Half cracker meal half Cajun fish fry. Little baking power and seasoning. Good fish doesn't need much
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Old 04-11-2019, 07:57 PM   #56
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Old school here. Salt,pepper and cornmeal only. Wife and I love the taste of fish.
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Old 04-11-2019, 08:25 PM   #57
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Louisiana seasoned fish fry with little added corn meal then some cayenne salted after pulled out of the fryer.

Keep it simple
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Old 04-11-2019, 08:29 PM   #58
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Originally Posted by bownut View Post
What kind of fish are y'all cooking that needs mustard to cover it up. Gar, Buffalo or Drum. I guess I'm old fashioned. Louisiana blue bag or yellow bag or cornmeal and salt and pepper.


Mustard doesnt cover any flavor nor add any flavor, it is just a binder for your seasoning and cornmeal that makes your fish more crispy.

We pretty much only fry trout and catfish, snapper and redfish get grilled. Fry some flounder but most get stuffed
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Old 04-11-2019, 08:31 PM   #59
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Quote:
Originally Posted by pilar View Post
Why are yall peoples adding SALT to that Louisiana fish fry batter mix ?

According to the label its a whooping 25% salt already with 570mg of salt per serving

Heck you could tan a deer hide with that stuff!!!!

Add mustard to that and wow anyone know of any other less salty mixture as I do love some good fish


If I use a prepackaged seasoning I mix it almost 50/50 with straight cornmeal when using mustard base
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Old 04-11-2019, 08:41 PM   #60
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Im getting hungry!
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Old 04-11-2019, 09:15 PM   #61
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Cut fish into finger size pieces. Dip in egg wash, dredge in 2/3 cracker meal, 1/3 flour with onion and garlic powder, black pepper to taste.

Fry at 375 until golden brown. If, you want to add salt do it after the fish is cooked.

Works great on fish from catfish to snook.
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Old 04-11-2019, 09:15 PM   #62
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I don't care for a thick coating on my fish. I like a LIGHT coat of Louisiana mix, or finely ground cornmeal, salt, a bit of black pepper. Like my catfish lightly browned, just till it floats good. No mustard, no hot sauce, no soaking in anything.
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Old 04-11-2019, 09:24 PM   #63
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Just plain old boring cornmeal, salt, and pepper.
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Old 04-11-2019, 09:52 PM   #64
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Corn meal, salt, pepper, garlic, and onion powder.
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Old 04-11-2019, 09:59 PM   #65
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Old 04-11-2019, 10:11 PM   #66
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I fry all kinds of fish- snapper, wahoo, grouper. Fried grouper is hard to beat. I would like to try a tile fish and see if it still has that buttery taste but I don't get enough of it.

mustard hot sauce dredge- corm meal and instant mashed taters on all of it.
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Old 04-12-2019, 10:37 AM   #67
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bump!
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Old 04-12-2019, 11:10 AM   #68
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The hot sauce goes on after it is fried. Bite by bite.

I like spicy food so the cornmeal always gets some More Spice Tony's.

Sent from my SM-G950U using Tapatalk
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Old 04-12-2019, 11:31 AM   #69
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Catfish I usually soak in beer for a few hours it seems to dry up some of the fat before frying. But we like beer batter on most of our fish.
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Old 04-12-2019, 12:20 PM   #70
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Quote:
Originally Posted by Burntorange Bowhunter View Post
Funny how our grandparents fried fish with no mustard.
they didnt waste anything. Putting mustard on was a waste of time. I've tried it, and really didn't notice any difference



I soak mine in beer for a few hours before they go into the cornmeal. I mix 2 parts corn meal with 1 part flour. I add salt, pepper and garlic to that. To me, the key is cutting the filet to the right size and getting the oil to the right temp. I like small pieces that cook fast.
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Old 04-12-2019, 12:48 PM   #71
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Homemade beer batter. Has the consistency and buttery flavor of LJS.
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Old 04-12-2019, 12:59 PM   #72
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Originally Posted by bullhead44 View Post
they didnt waste anything. Putting mustard on was a waste of time. I've tried it, and really didn't notice any difference



I soak mine in beer for a few hours before they go into the cornmeal. I mix 2 parts corn meal with 1 part flour. I add salt, pepper and garlic to that. To me, the key is cutting the filet to the right size and getting the oil to the right temp. I like small pieces that cook fast.
I tried doing the flour mixed with cornmeal before. I think the flour keeps the cornmeal from sticking to the fish. Went back to all cornmeal.
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Old 04-12-2019, 01:15 PM   #73
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I coat mine in mustard, season with a cajun style seasoning, drop them in a bowl of egg/heavy whipping cream mixture and then dredge them in flour/crushed cheez-its mix.
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Old 04-12-2019, 01:24 PM   #74
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Originally Posted by cashcropper View Post
Its hard to beat fresh river catfish,blue bag Louisiana fish fry, Fried in Crisco.
Try Frying Redfish with your recipe.
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Old 04-12-2019, 01:24 PM   #75
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Quote:
Originally Posted by Walker View Post
Beer batter. One cup flour, one.can beer.
Yep---and add a bunch of Lawry's Lemon Pepper flakes---

I also use milk with a half an egg (whatever is left from the hush-puppy mix) stirred in, dip the filets, then shake in cornmeal in a bag with the Lemon Pepper flakes.
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Old 04-12-2019, 02:06 PM   #76
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Originally Posted by Grizz83 View Post
I tried doing the flour mixed with cornmeal before. I think the flour keeps the cornmeal from sticking to the fish. Went back to all cornmeal.
I've never had an issue with the mix sticking to the fish.
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Old 04-12-2019, 03:11 PM   #77
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1/2 cornmeal
1/2 cornbread box mix
Salt
Pepper
Tonys
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Old 04-12-2019, 03:50 PM   #78
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Agree with doghouse, my husband and I would rather taste the fish than a preseasoned coating, so we use the stone ground cornmeal a little onion powder and pepper. Gonna fix some tonite, yum!
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Old 04-12-2019, 04:28 PM   #79
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Quote:
Originally Posted by bullhead44 View Post
I've never had an issue with the mix sticking to the fish.
Yeah it sticks. But I feel like the flour binds to the fish first and that keeps some of the cornmeal from sticking. The end product isn't as cornmeal-y as it is with straight cornmeal.
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Old 04-12-2019, 05:43 PM   #80
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Old 04-12-2019, 06:31 PM   #81
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Only fried fish I didn't like was either Burned/Muddy Tasting/Freezer Burned/Mooshy and Greasy...
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Old 04-12-2019, 06:47 PM   #82
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tagged
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Old 04-14-2019, 07:58 PM   #83
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For the guys that use mustard do y’all do anything special or different to get it not come apart or come off when the fish is frying? I fried some in a little electric fry daddy today and it came apart and was all mushy. Granted it could be my fryer but figured I’d ask.
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Old 04-14-2019, 08:11 PM   #84
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Originally Posted by Etxbuckman View Post
For the guys that use mustard do yall do anything special or different to get it not come apart or come off when the fish is frying? I fried some in a little electric fry daddy today and it came apart and was all mushy. Granted it could be my fryer but figured Id ask.
Thin it down with a very little bit of water where not much mustard sticks to the fish. It is a very thin coating of mustard.
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Old 04-14-2019, 08:15 PM   #85
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Y'all are way overthinking this fish fry recipe stuff.
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Old 04-14-2019, 08:24 PM   #86
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Don't like mustard, try Mayo as a bidder. Works wonders
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Old 04-14-2019, 08:39 PM   #87
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Thin it down with a very little bit of water where not much mustard sticks to the fish. It is a very thin coating of mustard.
Thanks. I figured as much but opted to go straight mustard anyway. Ill thin it down next time.
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Old 04-14-2019, 09:21 PM   #88
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Don't like mustard, try Mayo as a bidder. Works wonders
I tried mayo in a pinch on chicken fried steak when we didnt have eggs and the old lady prefers it this way now. Good stuff, just that much messier.
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Old 04-14-2019, 09:26 PM   #89
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I tried mayo in a pinch on chicken fried steak when we didnt have eggs and the old lady prefers it this way now. Good stuff, just that much messier.
I always forget how good mayo fried stuff is thanks for the reminder
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Old 04-16-2019, 04:43 PM   #90
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Dip fillet in a little water, batter up in blue bag Louisiana and let it hit the grease.
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Old 04-17-2019, 09:22 AM   #91
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Originally Posted by Etxbuckman View Post
For the guys that use mustard do yall do anything special or different to get it not come apart or come off when the fish is frying? I fried some in a little electric fry daddy today and it came apart and was all mushy. Granted it could be my fryer but figured Id ask.
If the breading comes off you had too much mustard on the fish. You want a very thin coating.
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Old 04-17-2019, 09:23 AM   #92
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Originally Posted by Grizz83 View Post
Yeah it sticks. But I feel like the flour binds to the fish first and that keeps some of the cornmeal from sticking. The end product isn't as cornmeal-y as it is with straight cornmeal.
I agree with you.
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Old 04-17-2019, 09:33 AM   #93
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I'll give y'all another good fried fish recipe to try. I use speckled trout with this one but you can use whatever you like.

Coat your trout fillets heavily in green jalapeno tabasco sauce. Soak them down liberally. I just pull the little plastic cap out of the bottle and dump the whole bottle in. Sprinkle in a good amount of dill. You can use fresh or dried. Mix it all around so the tabasco and dill are evenly covering all the fillets. I do this in a gallon ziplock bag. Put that in the fridge for an hour or two.

Heat up a cast iron skillet with about a half inch of olive oil. Pull the fillets out of the bag, roll them in plain ol flour and fry in the olive oil. Hit them with a little salt when they come out of the oil. I like to drain them on wire racks vs paper, but I do that for all fried fish.

The jalapeno tabasco will not make it too spicy. I've never had anyone complain that it was hot or spicy. Not even little kids. It's different and is another good way to cook fish if you get tired of cornmeal breaded fried fish. We call it Trout Laguna.
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Old 04-17-2019, 10:02 AM   #94
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Originally Posted by glen View Post
Mix yellow mustard with some hot sauce in a bowl to put fillets in.

For batter - Corn meal and instant mashed potatoes !/2 and 1/2. Throw in whatever seasonings you like. I use Cajun Blakes.
sounds like it might be good.....
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Old 04-17-2019, 10:16 AM   #95
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Originally Posted by hogslayer78 View Post
We soak in mustard or Louisiana hot sauce and then batter with Zatarain's seasoned fish fry. Always turns out great. The mustard helps give a thicker crisper batter and you cant taste the mustard after frying.
Zatarain's x 2. I get the large jar of Zatarain's seasoned fish fry at Sams. I do use mustard as well but with some lemon juice. Comes out great.
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Old 04-17-2019, 10:36 AM   #96
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Been a long time since I was frying fish regularly, like 2-3x a month, but I used to get a product called Uncle Gilbert's Fish Fry and it was perfect. It was in a plain white box and I did see it again in a plastic bag like the other name brands. It was good to go right out of the bag.

I used to swap stories with a customer that was a rice buyer in the Winnie area. He would bring me some rice flour that a miller made for him for frying fish and it was good too. I added S&P and it was good to go, very crispy.

Another addition we liked was C'est Bon Ketchup. They made a pepper sauce but offered a spicy ketchup that was great. I have not seen it locally in a long time.

My BIL and nephew swear by the mustard but it makes no difference to me.

I will also add that I really like cold fried fish, the next morning right out of the fridge. That is the best breakfast ever, lol. I always try to make sure I have enough on hand to keep some fridge stock for the next day.
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Old 04-17-2019, 10:45 AM   #97
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Quote:
Originally Posted by Mike View Post
I will also add that I really like cold fried fish, the next morning right out of the fridge. That is the best breakfast ever, lol. I always try to make sure I have enough on hand to keep some fridge stock for the next day.
I agree. I had cold fried fish for breakfast Sunday.
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Old 04-17-2019, 11:08 AM   #98
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My daughter's favorite is fish and chips. Basically beer battered fish.

I start with about 3 cups of flour and add 1 1/2 to 2 tbs of baking powder, a shot of cajun seasoning, and then I add enough brown ale to make the batter a pancake batter consistency. Thick enough to coat but not too thick. The beer is important IMO. It's not the same with a weak lager. Use a good brown ale in it.

Cut up your fish into appropriate sized pieces. You probably don't want whole fillets, depending on the size, or little bite sized pieces either. Roll the fish in corn starch and shake off the excess. Then dip in batter and let the excess drip off before slowly lowering them into the oil. I use a fish fryer for this, you want enough oil to float them. Flip a couple times while frying.

I just fry up thick steak fries with it and serve with tarter sauce and malt vinegar. If you like the little crunchies after you finish frying your fish you can take a spoon and drip more of the beer batter into the grease to make extra of the little crunch bits.

Another good recipe if you get tired of regular old fried fish.

Last edited by Coastal Ducks; 04-17-2019 at 11:10 AM.
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Old 04-17-2019, 11:35 AM   #99
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Best I ever had is below.

Yellow cornmeal mixed with Fiesta Fajita seasoning and flour. Move the cornmeal around in a circle in a bowl and pour in the seasoning. Taste a little with your finger until you taste a hint of salt. No salt, more seasoning. Once it the salt is tasted, stop. Mix buttermilk and Ziegenbock, Shiner, or a dark beer, let fish soak for an hour or two. Pull fish out, dip in cornmeal mixture, and throw in fryer.

We did this with speckled trout and it was the best fish I have ever eaten. Not my recipe, but man, it was awesome.
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Old 04-17-2019, 12:09 PM   #100
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Originally Posted by COACH_EM_UP View Post
Best I ever had is below.

Yellow cornmeal mixed with Fiesta Fajita seasoning and flour. Move the cornmeal around in a circle in a bowl and pour in the seasoning. Taste a little with your finger until you taste a hint of salt. No salt, more seasoning. Once it the salt is tasted, stop. Mix buttermilk and Ziegenbock, Shiner, or a dark beer, let fish soak for an hour or two. Pull fish out, dip in cornmeal mixture, and throw in fryer.

We did this with speckled trout and it was the best fish I have ever eaten. Not my recipe, but man, it was awesome.
Sounds good!
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