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This recipe comes courtesy of chef Edward Brown of Sea Grill in New York City.

Martha Stewart Living Television, January 2001, Martha Stewart Living, March 2001, Martha Stewart Living, July 2003, Martha Stewart Living Television, Episode 8211

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Servings:
6
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Ingredients

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Directions

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  • Heat oil to 325 degrees. Cut mushrooms crosswise into 3/8-inch-thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.

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  • Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.

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