Chicharron-Crusted-Cod-MainPhoto

Carlos Gaytan’s Chicharron-Crusted Cod Recipe

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1 Tbsp. Tabasco® Garlic Pepper Sauce
6 cod fillets, about 4 ounces each
Salt and pepper to taste
1 cup Mexican chicharrones (pork rinds), pulverized with a knife
1 cup watercress sprouts

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