À l’Orly is a French cooking term used to describe a preparation method usually used with fish fillets. The fish is usually a white fish such as sole, perch or cod.
The fillets are skinned, battered and deep fried.
The usual accompaniment on the side is a tomato sauce.
The dish is served hot.
Orly is a suburb of Paris, in the south of the city. The Paris Orly airport is located there, opened in 1932.
CooksInfo has been unable to identify the association between Orly and tomatoes.