Can you use millet as a coating for fish?
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Merrill is a co-founder of Food52.
Interesting idea. It might be a little coarse as is, but maybe if you ground it up a little?
I would crush it with the back of my saute pan. it should be like a crispy, but less crunchie corn meal.
Cynthia is a trusted source on Bread/Baking.
I think that's a brilliant idea!
No dense pucks here.
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