Talk:Meuniere sauce

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Trout amandine is never deep-fried, and corn flour is an aberration.

Trout Amandine is often deep-fried. Many people consider the Galatoire's version definitive and it is deep-fried. There is an interesting interplay between the crispiness of the fish and the cruchiness of the almonds. I personally prefer the sauteéd version. But I also prefer corn flour over white flour, although white would be truer to the French origins. This is probably a southern thing, but I would also draw the line at the use of corn meal. To my mind corn meal is best only for fried catfish. --Jdclevenger 18:00, 31 July 2006 (UTC)