Help the religious pluralist see that he does not really believe that all roads lead to heaven. If he did, then he would not express outrage at suicide bombings, human sacrifice, and other such practices that even staunch religious pluralists find abhorrent. One cannot consistently embrace religious pluralism and relativism and at the same time object to any religious belief or practice. If sincerity is all that matters for salvation, religious terrorists who sincerely believe their god calls them to kill others do nothing wrong when they obey him. To condemn even one religious belief is to appeal to some ultimate, normative standard by which we may evaluate religion, establishing that standard as the one, true religion – and there can be no one, true religion for the honest religious pluralist.

Robert Rothwell

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Eggs		Fish	1	Servings

INGREDIENTS

2	lb	Fillet of sole (or any white-fleshed fish)
3/4	c	Flour
1	ts	Baking powder
1/2	ts	Onion powder
1/8	ts	White pepper
1/2	c	Beer
2		Eggs, beaten vegetable oil tartar sauce

INSTRUCTIONS

The batter for this fried fish dish is light and crisp with a delicate beer
flavor. Other fish fillets may be substituted for sole.
Pat fish dry with paper towels. Cut each piece in half lengthwise. Combine
dry ingredients. Mix beer with eggs and 2 TBS oil and add to dry
ingredients. Stir just until moistened. Heat 1/4 inch oil in a skillet. Dip
each piece of fish in batter, coating well. Fry until golden brown on both
sides. Serve with tartar sauce. Make 6-8 servings. From the files of Al
Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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