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Fisherman's Platter
Book Information
The Professional Chef (8th Edition)
Page: 592
Ingredients
All-Purpose Flour
Bread Crumbs
Egg Wash
Flounder
Lemon Juice
Littleneck Clam
Oyster
Rémoulade Sauce (page 592)
Sea Scallop
Shrimp
Vegetable Oil
Tags
Pan Frying