Crispy Fish With Two-Way Vegetable Slaw Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Freshly ground black pepper

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

1 1/2 tablespoons sesame oil

1 tablespoon cayenne pepper

4 ounces chopped raw apple smoked bacon

4 gulf fish fillets (6 to 8 ounces) such as pompano, catfish, grouper, etc.

1 medium parsnip, skin removed and peeled into thinly strips

3 new potatoes, thinly sliced

1/4 cup chopped peanuts

1/2 cup julienne salsify, blanched

1 cup flour

1 tablespoon onion powder

2 cups Roasted Red Pepper Sauce, recipe follows

2 tablespoons rice wine vinegar

1/2 cup julienne fennel, blanched


Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

1/2 cup julienne celery root, blanched

2 tablespoons salt

1/2 small sweet potato, peeled and thinly sliced

2 tablespoons chopped chervil

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