On Apr 24, 7:16*pm, Arri London > wrote:
> Steve Pope wrote:
>
> > Arri London > wrote:
>
> > >>> On Apr 23, 5:27 pm, (Steve Pope) wrote:
>
> > >> >> I pan fried it with a buttermilk-lemon extract-flour batter,
> > >> >> using a mix of olive and canola oils. *Yum!
>
> > >Cannot imagine using
> > >lemon extract on such an expensive piece of fish.
>
> > Have you tried it?
>
> No and never will. We don't use it in baking either. Don't like the
> taste compared to the real thing.
>
>
>
> > > Fresh lemon is cheaper and tastier.
>
> > Of course we served it with fresh lemon. *However, it is
> > not the same as including lemon extract in the batter, which
> > so far has received high marks from everyone.
>
> > Steve
>
> I'm not 'everyone'

I'm not either. The lemon juice gets squeezed on at the end,
liberally. S&P, cornmeal, then fry in peanut oil and apply lemon.

--Bryan