Omelet wrote on Sat, 11 Oct 2008 17:31:07 -0500:

>> James Silverton wrote:
> >> Hello All!
>> æÝ
> >> I came across this idea recently and there seem to be two methods:
> >> 1. Deep fry breaded fish for 15 seconds and then hold at
> >> about at 115F for 10 minutes in more oil. 2. Place fish in
> >> dish on thin lemon slices, pour over olive oil at 310F,
> >> cook for 10 minutes in 350F oven.
>> æÝ
> >> I'm inclined to try the second but I'd be interested in
> >> opinions.
>>
>> It's an interesting idea, not one I would have thought of.
>> Wouldn't that make it pretty greasy? I will be interested to
>> know how it turns out.

> I wouldn't. <g>

Nothing Jewish about it! It's the sort of thing that is done at the
French Laundry or El Bulli. Well. I tried the lemon and oven recipe on a
"fresh" wild-caught sole filet from Whole Foods and also cooked half of
it in deep oil. The oven poached sole *was* better and neither, drained
on paper towels, was greasy but both indicated that the sole was not
"fresh" as I remember from my childhood. There is a subtle flavor that
was missing as anyone who knows what fresh fish tastes like would
verify! The only time that I have come across the fresh taste recently
was in a deep-fried whole sole in a Thai restaurant.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not