2 lb. fish
1/2 c. flour
2 tbsp. butter
2 tbsp. oil
2 tsp. basil
1/3 c. white wine

Dunk fish in flour. Fry in hot butter and oil; sprinkle with basil before turning. Cook until golden brown. Place fish on warming plate. Add wine to the pan. Stir to deglaze pan until sauce is slightly thickened. Pour over fish.