MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whiting Fillets
Categories: Seafood, Fish
Yield: 2 Servings

2 Whiting fillets; skin on
Corn oil
Salt & pepper
Fresh lemon juice

These are filleted but the skin is still on one side. Chef Gordon
Ramsay made a suggestion when he talked about cooking skin-on salmon
fillets: lightly score the skin with a knife first so they don't curl
up when being pan fried.

Use a large non-stick skillet with a little corn oil. There will be no
coating. Rinse the fillets under cold water and pat them very dry
first. Season the fillets. Can be as simple as salt & pepper or use
some sort of herb blend.

Heat the oil in the skillet over medium heat until the oil starts to
shimmer. Place the fillets carefully in the hot oil, skin side down.
Cook for 3 to 4 minutes until the skin is crispy. Using a fish
spatula, carefully turn them over. Cook another 2 to 3 minutes,
depending on the thickness, until the fish is firm and opaque.

Remove to paper towels to drain off any excess oil and let the fish
set for 1 to 2 minutes. Finish with a squeeze of fresh lemon juice.

Recipe by Jill McQuown <j_mcquown@comcast.net>

Recipe FROM: <news:68df1243$2$23$882e4bbb@reader.netnews.com>,
<news:rec.food.cooking/1572237>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)