Dave Smith > wrote in
:

> pavane wrote:
>
>>
>> No no no...feta is a salt water brined cheese, and you will
>> never get such a cheese to fry up the way it should for saganaki.
>> Besides, the flavor is way wrong for the dish.
....
>> When you find a
>> real kasseri etc. taste it and you will know why feta is not right.

Right, you want a hard greek cheese, if you must use feta in a pinch
then try to pick the hardest you can get and let it drain for a good
while before you cook it.

> I Googled recipes for Saganaki and there was an amazing variation in
> recommended cheeses, and in methods of cooking. Some suggested
> dredging in flour,

I find this comes closest to what we get at the local.

> some in egg then flour, some with no egg or flour.
> Some of the recipes suggested frying it on one side only, some on both
> sides, and some said to broil it. Among the recommended cheeses were ;
> kefalotiri, mozzarella, telemes, kefalotiri and Feta.

Definately kefalotiri (which as far as I can tell is the same thing as
kesseri), as discussed feta is a poor choice. As would be Mozzerella, I
don't know telemes (tsk, tsk, my cheesemonger is a Greek, I'll have to find
out about it) lebanese haloumi should also work well. I know you will think
me nuts but if I had to improvise from what one can usually find at the
supermarket I'd try a Gruyere.