Thu, Dec-06-07, 19:49
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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There's a long history of (fish and other stuff, too) breading and battering questions in here. A wee bit of searching and you will enjoy many many different opinions and approaches over the years.
Me, I find sole too delicate and too difficult handle in the pan when battered. And the flavour tends to disappear.
So, me, I use a good nonstick pan, a serious knob of butter and a few drops of a good neutral veg oil, pat the filets dry, and then just fry them up in the pan. Delicious.
Serve with a squeeze of fresh lemon. Can't be beat and VERY induction friendly. No nuts on induction, by the way.
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