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2 large russet potatoes (about 1 pound), scrubbed
Four 6-ounce Chilean sea bass or cod fillets (about 1 inch thick), skin removed
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/3 cup low-fat buttermilk
1/3 cup yellow cornmeal
1/4 teaspoon paprika
Lemon wedges
Malt vinegar
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