Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 89-10-17  18:16
   FROM: HARRIS_ED @MAILMN
     TO: GUERRERO_JORGE @SUPPORT
     CC. DL.COSIG @ESSG,IRVIN_JODI @MAILMN,DUTOIT_MIKE @CASEY
SUBJECT: Onion Rings & Fish Filets.
In Reply to: 89-10-17  16:47  FROM GUERRERO_JORGE @SUPPORT
         ???  Batter recipe for onion rings

Well, Mike & Jorge:
    Might be a great combo here. Fish tastes better when saute'd, as a rule.
First put a stick of unsalted butter in the pan and then about 1TableSpoon of
Tarragon as it melts.  Take your filets and bread lightly on both sides with
just flour.  Add the filets, lightly brown on both sides about 1 - 3 minutes
depending on size of filets & heat of pan (if you are on a campfire vs. a stove
or at home - medium high is best) once both sides are lightly browned add 1/4
cup of white wine and cover.  This is done in about 3 more minutes.  Let the
sauce cook down after you remove the fish and you have a nice sauce.
    For the Onion rings. If you use a medium onion, cut in half, if a large
onion cut in thirds.  What you are trying to acheive here is a large ring with
an 'inside dish'.  Take some cream cheese and smear it inside this 'dish'.
Once you have 'stuffed' them all, dust them in flour to coat. Once dusted then
dip in an egg-wash (whipped eggs & a bit of cream) then press in cornmeal.
Drop these into your hot oil.  When they are lightly brown, they are done.
    Both the fish and the onion rings can be prepared early and kept in the
refridgerator until ready to cook.
    I would serve this with steamed buttered rice.

                              Buon appetito

                              Edward