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If you're looking for a spicy, crispy, smoky fish filet or chicken breast, then this is the seasoning for you! Dip your protein in butter, then thoroughly coat in seasoning. Cook in a med-high heat pan until each side is dark and crunchy.
With a James Beard Award for Best Restaurant of the Year at his flagship restaurant Chai Pani and 5 nominations for Best Chef of the year, Meherwan’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others.
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