Chocolate-It's What's for Dinner

You know my feelings on Chicken Francese - good but can be very, very bad. I thought why not make fish Francese. So off I went... Fish Francese 1 lb Tilapia (or cod or sole) 1/2 c Wondra flour salt/pepper 2 T olive oil 1 c white wine 1/4 c lemon juice zest of 1 lemon Dredge fish in Wondra seasoned with salt and pepper. Make sure to tap off the excess flour. You want a very thin coating of flour. Heat skillet, add oil, and then fish. Cook fish until golden and then carefully flip over. Cook until done. Carefully pour wine and lemon juice to a section of the pan where there is no fish. Let reduce. Top fish with lemon zest. Simple huh? Pretty tasty too. This is one of those recipes that once you have the fish, you probably have all the rest of the ingredients already.

This is a really nice way to "fry" fish without the mess. The cornmeal really adds great flavor. The key is heating up that pan in the oven. Oven-Fried Fish (Adapted from Cooking Club) 1lb tilapia fillets (or cod) 1/2 t salt 1/2 c flour 3/4 c buttermilk 1 c yellow cornmeal Place a heavy rimmed baking sheet in oven. Heat oven to 450. Meanwhile, salt fish. In separate shallow bowls, place flour, buttermilk, and cornmeal. Coat fish in flour. Shake off excess flour. Next dip fish in buttermilk. Next, coat the fish in cornmeal. Set aside on a dish. When oven is preheated, remove pan from oven. Spray with cooking spray. Place fish on pan and spray fish with oil. Return pan to oven. Cook for 5 minutes. Remove pan from oven and turn fish. Cook fish for another 5-8 minutes; until flakey. Serve with tartar sauce. Tartar Sauce 1/2 c fresh mayonnaise (and yes you have to make it) 3 Cornichons, minced) Combine ingredients It really went nice with that Two-Potato G...