04-28-2002, 12:42 PM
shaarphook glad to have ya on board<br><br>You are correct that in adding beer wine whisky to a recipe in fact will not help to reduce fat and oil in you fish.<br><br>Alcohol evaporates faster than water at lower temps. So cooking with it will not add alcohol to your diet. After the alcohol is gone what you have left are the herbs and spices that were used to flavor the hooch. <B>(All of the alcohol will evaporate)</B> <br><br>If you are worried about fat content you may want to not use a batter at all, you may want to try this;<br><br>In a skillet on low to medium heat if use wine or beer as a cooking oil, you will find that this will make your fish taste even sweeter. Many fancy restaurants use this on shrimp and baked fish quite a tastier dish. You will find that you will not need any seasonings this includes salt.<br><br>Fish from tainted waters like Michigan's great lakes and New York’s Hudson rivers this is the preferred method of cooking to allow the un wanted chemicals to leave the fish and not be trapped in the batter while leaving.<br><br><B>this by no means will remove all unwanted PCB's from fish</B> so eat your catches in moderation.<br><br>For Michigan consumers, the state has published an in-depth consumption advisory every year for each species of fish and the suggested amounts for consumption for both men and women and children.<br><br><br><A HREF="http://myweb.ecomplanet.com/MESS6438/" target="_new">http://myweb.ecomplanet.com/MESS6438/</A> <br>Lookie See what the kids are up to.<br>Dave T. Clown