Problem: Article: Put 3/4 cup (115 g) of cornmeal into a pie plate or shallow bowl. Add 3 tablespoons (24 g) of the flour along with 1 1/2 teaspoons (8.25 g) of salt, 1 teaspoon (2 g) of garlic powder, and 1/2 teaspoon (1 g) of cayenne pepper. Whisk until the spices are well mixed. Get out 2 more shallow pie plates or bowls. Put the remaining 1/2 cup (52 g) of flour in 1 of the plates and crack 1 egg into the other. Add 1 tablespoon (15ml) of water to the bowl with the egg and whisk it until the egg is blended. Diluting the egg with water will make it easier to coat the fish. Pour 112 cups (350ml) of vegetable oil into a large skillet or pot and turn the burner to medium-high. Let the oil heat for 4 minutes so it begins to simmer. If you prefer, use another oil with a high smoke point, such as peanut or canola oil. Lay 4 basa fillets in the bowl with the flour and turn them over so they're coated. Transfer the floured fillets to the beaten egg and flip them over so they're covered. Then lift each fillet up so the excess egg drips back down. Lower the fillets into the cornmeal and turn them to coat. The flour and egg breading will become crunchy as they fry and moisture evaporates from the breading. Once the oil is hot and you've coated the fish, slowly lower the fillets into the skillet. Leave the fish to fry for 2 minutes and then carefully flip them over to fry for 2 more minutes. The fish should be golden brown and crispy. If you drag the tines of a fork through the flesh, it should flake easily. Let the oil heat back up before you add the remaining basa fillets. Try using 2 spatulas to turn the fillets so they don't break. Turn off the burner once you've finished frying all the fillets. Transfer the fried fish to a paper-towel lined plate and then serve them while they're still hot. Garnish the fish with wedges of lemon and a sprinkle of salt. Crispy basa fillets are great with potato salad or a garden salad. Since the fish will become soggy, avoid storing the pan-fried basa fillets.
Summary: Combine the cornmeal, 3 tablespoons (24 g) of the flour, and spices. Set up a dredging station with the egg and remaining flour. Heat the vegetable oil for 4 minutes. Coat the fish in flour, egg, and cornmeal. Fry 2 of the fillets for 4 to 5 minutes. Serve the pan-fried basa fillets.

Problem: Article: Keep your hat stored in a cool place to keep it in good shape. Heat can cause the sweatband to shrink, rendering the hat unwearable. The foyer, for example, may be an excellent spot if the heating is moderate in that area. Purchase a water-repellent felt hat protection spray to safeguard your hat. These sprays protect against rain and stains. Using these sprays extends the shelf-life of your hat. When putting on and removing your hat, avoid touching the top (the crown). The oils on your fingers or hands could transfer to the felt and leave a stain. Instead, handle your hat gently by the brim.
Summary: Store your hat in a cool place. Use a felt hat protection spray. Avoid touching the top of your hat.

Problem: Article: Start at the spot your tested earlier and position the tip of the chisel against the wall at a downward angle. Hit the back end with your hammer to drive the blade into the plaster and separate it from the brick. Continue chiseling one patch at a time, working your way inward from the edges. Alternatively, you can take care of the demolition phase with only a crowbar if you don't have a suitable masonry chisel. Use the rounded end for smashing and the pointed end for prying. There's no need to be delicate here, but don't get carried away, either. The idea is to use enough force to loosen the plaster without damaging the underlying brick. If you're lucky, you'll send large chunks of plaster raining down with each strike of your chisel. If not, you'll need to give it a little encouragement. Wedge the tip of your crowbar or putty knife beneath the outer edge of stubborn sections and pull back forcefully to coax them free of the wall. You're more likely to remove the plaster in broad sheets using slow, controlled strokes than you are using quick, choppy ones. Keep a few large plastic tubs or buckets on standby to catch the plaster as it comes off of the wall. Once you've successfully removed plaster, give the entire surface a thorough scouring, applying moderate pressure with your brush. This will loosen any remaining debris that's too small to get at with your crowbar or putty knife. Work from top to bottom to avoid spreading more dust to sections you just brushed. If you notice your wire brush leaving scratches in the brick, one solution is to buff them out using a power drill fitted with a wire brush bit. Unlike the handheld brush, the rotary bit spins a circular direction, erasing conspicuous lines and scratches.
Summary:
Use a hammer and masonry chisel to break up the bulk of the plaster. Pry off clinging sections using a crowbar or putty knife. Go over the freshly-exposed wall with a wire brush.