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Article: Fried Sea Bass with Chickpea Polenta Chips.(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2001
- Author:
CopyrightCOPYRIGHT 2001 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the Sea bass:
6 whole sea bass
2 cups tapicou starch
Salt and pepper to taste
For the dish:
Stocked scallions
Fried chickpeas
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