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I just returned from a month's trip to New Mexico.  My
experience at several restaurants confirmed an earlier
observation that broiled fish often comes with light flour or
breading, and that waiters will often insist out of ignorance
that this is not the case.  Several times waiters have told me
their cook never uses any flour on the fish only to have it
served with suspicious brown coated areas that look like flour.
I've also had other waiters tell me that the cook indeed always
uses light flour coating, and in some cases was recooking the
order because they forget to omit it.

I've learned, first, never to order fish from a chain
restaurant like Outback - you'll never get a straight answer or
any assurance of what you get.  The one chain I've found
straight about ingredients and accomodating to instructions is
Cracker Barrel.

Second, when ordering fish, I tell the waiter that it
invariably comes with a flour coating and to be absolutely sure
to tell the cook to use no flour or breading whatsoever.

Avoiding most large chains and using very stern instructions
usually works.  -- David

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David E. Scheim, Ph.D.    3300 Old Farm Road     Blacksburg, VA  24060
EMail: [log in to unmask]
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