TZUTC: -0700   
   MSGID: 33605.fidonet_cooking@1:105/500 2d45aa51   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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    
        
     Recipe FROM: ,   
                     
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426