Crushed potato chips make a quick, crisp coating for fish, while the remoulade-style sauce makes the dish a standout.
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We used parchment paper instead of oiling pan. Could use a little salt and pepper after patting fish dry. I would double cayenne.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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