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Robin Garr

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Tue Feb 27, 2007 2:38 pm


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Wine Advisor FoodLetter: Guilt-free fish fry

by Robin Garr » Thu Mar 08, 2007 12:35 pm

Guilt-free fish fry

Spring is approaching and Lent is under way, a season when many people undertake modest symbolic sacrifices such as eating fish on Fridays. Crunchy, golden-brown, delicious, sizzling fried fish: What kind of a penance is that?

Whether it's a Lenten observance or simply because you like fish at any time of year, fish is healthy food, high in protein and relatively low in calories; even fatty fish like tuna and salmon are rich in the omega-3 fatty acids that - like red wine - seem to be beneficial to heart health.

Your golden-brown fried fish, unfortunately, sacrifices some of those healthful benefits on the altar of sheer self-indulgent deliciousness. But it's possible to get much of the flavor of fried fish - at a fraction of the nutritional cost in fat and calories - by dropping the breading and deep fat.

Try sautéeing your fish lightly dredged in seasoned flour ("<i>meuniere</i>" or "miller's style," as the French call it), in a small amount of oil on a nonstick skillet or griddle.

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