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Slide 13 of 17

Crunchy Fish Sticks with Tartar Sauce

Michael Schlow of Radius in Boston uses potato flakes from a box in place of bread crumbs to form a supercrispy crust for cod fillets. Grace Parisi offers a shortcut: She dredges cod strips in flour and potato flakes to create crunchy fish sticks, which she serves with a chunky sun-dried-tomato tartar sauce.

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