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In response to
"for pan seared, use wondra, egg, panko, fry in a pan with light olive oil, a pat or two of butter"
by
zeitgeist
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yeah? I haven't heard of it - but I'll see if we have it here - our great lakes whitefish is what I had in mind
Posted by
JenBro
Sep 10 '11, 13:28
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White Fish Grenoble is a semi-standard dish on a lot of local restaurant menus. I'd like to try something a bit more ventursome though.
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Responses:
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