12 small garlic cloves
2 sprigs of fresh rosemary
4 cups of vegetable oil
1/2 pound pancetta, thinly sliced
1 cup thinly sliced Vidalia onions, or other sweet yellow onions
2 cups fresh sweet green peas
4 (6 to 8 ounces) striped bass fillets
1 cup flour
1 tablespoon finely chopped fresh parsley leaves
1 1/2 pounds Yukon Gold potatoes, halved
Freshly ground pepper
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