I took what I learned from the last throw down and did a short cold smoke (which could be omitted) on the lingcod prior to cooking. I only smoked it for 45 minutes with apple wood. I didn't want the flavor to be too over powering. The smoker temp never got above 45*F. The fillet took no color, but it had plenty of smoke goodness. There's a line of pin bones that runs down the middle of the fillet. You can pull them with pliers or cut them out as I have done here. They don't run all the way back. To locate them lay the fillet skin side up and run your finger along the middle of the fillet from head side to tail. Either cut them out or pull with needle nose pliers. Since we are pan frying in butter (same would be true for oil) you want to dry the fillet pretty good. Then season both sides. This fry I used dill, garlic powder, paprika, and ground pepper. If you wanted to bread now would be the time, but for this cook I didn't. That's one cube of butter melting over medium-high heat. Once the butter is melted and hot place the fish into the pan. It takes about 3 minutes per side, yes you want to flip it. The fish will done when it flakes easily and there is a slight golden brown color on the fish. There it is! Yumm!!! On to part two of the meal, Herb Baked Fries (these actually take 45 mins. so more like part one!) Preheat your oven to 450*F While the oven is preheating cut your potatoes into 8 wedges lengthwise. I figure one potato per person. In an large bowl add 2-3 tablespoons of olive oil and the herbs of your choice. Tonight I used garlic powder, dill, cumin, paprika, sea salt, and black pepper. Mix well add the potatoes and mix to coat well. Place on a baking sheet and place in 450*F oven. I usually start with them skin side down. after 15-20 minutes I put them cut side down. Then with 10 minutes left I flip them again to the other cut side down. Mixed and ready for the oven. Nice and crispy! I made two different sauces for tonight. I made a curry mayo and a tartar sauce. The curry mayo was simply mayo and curry powder. I mixed 1 teaspoon of powder for every tablespoon of mayo. The tartar sauce was mayo, a splash of lemon juice, a splash of red wine vinegar, 2 cloves minced garlic, a bunch of dill, celery seed, and chopped pickles. We always have a bottle of malted vinegar and for the boys ketchup on the table too. Lingcod, steamed veggies and herb baked fries. Curry mayo on top of the fish (it goes good on the fries and veggies too). Enjoy!