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DOVE - SOUTH GEORGIA STYLE
Fill a large cast-iron skillet with 1" of vegetable oil.
Heat to high , but not to the point of smoking.
Dip birds in egg and season to taste with salt & pepper;
dust lightly in flour.
Add birds to skillet a few at a time, being careful not to
overcrowd them and slow the cooking.
Fry to a golden brown (time will vary, but be careful ...
these little birds overcook quickly ).
Serve immediately. Serve with grits and gravy, salad, and iced
tea. Serves four.
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