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Crispy Fish Collar with Chili Lime Butter and Herbs
ALABAMA GULF SEAFOOD18Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 10 lb. fish (Gulf)
- 400 grams rice flour
- 200 grams tapioca starch
- 10 grams baking powder
- 1/4 cup Korean chili flakes
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 2 soda water
- 1/4 cup calabrian chilis (pickled, in oil)
- 1/4 cup heavy cream
- 1 lb. unsalted butter (cut into small cubes)
- 2 whole limes
- 1/4 cup mint (hand-torn)
- 1/4 cup cilantro (hand-torn)
- 1/4 cup basil (hand-torn)
- salt
- pepper
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