I feel as though this recipe is a classic for many individuals. This particular recipe seems lighhearted enough. The lemon and white wine flavors will mesh well to create a great meal. However, being fried, I want to bring in enough acid in the wine pairing to support that and meld with the citrus tones. I’m thinking a Chilean Sauvignon Blanc. There’s nice acid, good citrus…it’ll make this a knockout.
Gaby Dalkin, from “What’s Gaby Cooking”, brought us this great recipe…Check it out here.
- Import Selection: Fonset-Lacour, 1985, Barton and Gustier
- Adventures in Eating: Almendrado
- Domestic Selection: Chardonnay, 1987, Chateau Julien
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- Domestic Selection: Cabernet Sauvignon, 1982, El Dorado, Boeger
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- Cabernet Sauvignon, 1983, Cache Cellars
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- Domestic Selection: Sauvignon Blanc, 1985, Sam J. Sebastiani Winery
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