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Pescado Frito

Book Information

The Professional Chef (8th Edition)
Page: 1007

Ingredients

All-Purpose Flour
Anchovy or Smelt
Bay Leaf
Bread Crumbs
Cumin
Dried Oregano
Egg
Flounder Fillet
Garlic
Olive Oil
Parmesan
Parsley
Red Pepper Flakes
Squid
Sweet Pimentòn or Paprika
Tomato Sauce  (page 384)
White Wine Vinegar

Tags

Hors d'Oeuvre and Appetizers